Fiery Tofu and Coconut Curry Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This spicy tofu soup incorporates common Thai cuisine ingredients, such as ginger, soy sauce, red curry paste, coconut milk, and cilantro. Ingredients:
2 tablespoons canola oil |
2 teaspoons minced garlic |
1/4 cup red curry paste |
1 tablespoon dark brown sugar |
2 (13.5-ounce) cans light coconut milk |
2 1/2 cups organic vegetable broth |
1/4 cup fresh lime juice |
1/4 cup thinly sliced peeled fresh ginger |
2 tablespoons lower-sodium soy sauce |
2 cups thinly sliced carrot (about 4) |
1 1/2 cups (1-inch) pieces green beans (8 ounces) |
1 (14-ounce) package water-packed soft tofu, drained and cut into (1-inch) cubes |
3/4 cup fresh cilantro leaves |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 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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