Thai Curry Vegetable and Tofu Soup

Thai Curry Vegetable and Tofu Soup
Christopher Baker
Stir in fresh lime juice and sprinkle with torn basil before serving to add a fresh, bright note.

Get the recipe.

 

Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1
tablespoon
Thai red curry paste
1
teaspoon
grated fresh ginger
2
cups
low-sodium vegetable broth
1
14-ounce can coconut milk
kosher salt
1/2
pound
shiitake mushrooms, stems removed and caps thinly sliced
4
ounces
green beans, halved
2
carrots, halved lengthwise and sliced crosswise
14
ounces
extra-firm tofu, drained and cut into cubes
4
ounces
snow peas
2
tablespoons
fresh lime juice
1/4
cup
torn fresh basil leaves
Asian chili garlic sauce, for serving

Directions

  1. Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
  2. Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
  3. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
  4. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
Abigail Chipley and Charlyne Mattox
March 2011

Nutritional Information

  • Per Serving
  • Calories 348
  • Fat 26 g
  • Sat Fat 19 g
  • Cholesterol 0 mg
  • Sodium 729 mg
  • Protein 14 g
  • Carbohydrate 17 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 7 mg
  • Calcium 258 mg
What does this mean? See Nutrition 101.