Fiery Tofu and Coconut Curry Soup
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Ingredients
2 tablespoons canola oil
2 teaspoons minced garlic
¼ cup red curry paste
1 tablespoon dark brown sugar
2 cans light coconut milk (13.5 oz)
2 ½ cups organic vegetable stock
¼ cup fresh lime juice
¼ cup thinly sliced peeled fresh ginger
2 tablespoons low-sodium soy sauce
2 cups thinly sliced carrots (about 4)
1 ½ cups (1 inch) green bean slices (8 ounces)
1 pack (14 oz) soft tofu filled with water, rinsed and cut into 1-inch-thick cubes
¾ cup fresh cilantro leaves
To make
This spicy tofu soup is made with the usual Thai ingredients such as ginger, soy sauce, red curry paste, coconut milk and cilantro.
Heat the oil in a large saucepan over medium-high heat. Add the garlic to the skillet; simmer for 30 seconds or until lightly browned. Add the curry paste; simmer for 1 minute, stirring constantly. Add brown sugar; cook for 1 minute. Add coconut milk, broth, juice, ginger and soy sauce. Reduce heat to low; cover and simmer for 1 hour. Add the carrots; cook for 6 minutes. Add the beans and cook for 4 minutes or until the vegetables are crisp and tender. Add the tofu to the skillet and cook for 2 minutes. Garnish with coriander leaves.
Heat the oil in a large saucepan over medium-high heat. Add the garlic to the skillet; simmer for 30 seconds or until lightly browned. Add the curry paste; simmer for 1 minute, stirring constantly. Add brown sugar; cook for 1 minute. Add coconut milk, broth, juice, ginger and soy sauce. Reduce heat to low; cover and simmer for 1 hour. Add the carrots; cook for 6 minutes. Add the beans and cook for 4 minutes or until the vegetables are crisp and tender. Add the tofu to the skillet and cook for 2 minutes. Garnish with coriander leaves.
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Author:Admin
Published: 11/20/2023 9:09 PM
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