Fiery Tofu and Coconut Curry Soup |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Cooking Light, this soup is inspired by similar soups from Thailand and Malaysia and balances fiery flavor with sweet and sour back notes. The crisp-tender vegetables offer a pleasant texture contrast to the custardlike tofu. Serve with a side of rice noodles drizzled with dark sesame oil and a cooling mango salad. Ingredients:
2 tablespoons canola oil |
2 tablespoons garlic, minced |
1/4 cup red curry paste |
1 tablespoon dark brown sugar |
2 (13 1/2 ounce) cans light coconut milk |
2 1/2 cups vegetable broth (organic) |
1/4 cup lime juice, fresh |
1/4 cup ginger, thinly sliced & peeled |
2 tablespoons low sodium soy sauce |
2 cups carrots, thinly sliced (about 4) |
1 1/2 cups green beans (8 ounces) |
14 ounces soft tofu, water packed, drained and cut into 1-inch cubes |
3/4 cup cilantro leaf (fresh) |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add garlic to pan; saute 30 seconds or until lightly browned. add curry paste; saute 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan and cook 2 minutes. Garnish with cilantro leaves.
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