Thai red curry paste
grated fresh ginger
low-sodium vegetable broth
14-ounce can coconut milk
shiitake mushrooms, stems removed and caps thinly sliced
green beans, halved
carrots, halved lengthwise and sliced crosswise
extra-firm tofu, drained and cut into cubes
fresh lime juice
torn fresh basil leaves
Asian chili garlic sauce, for serving
- 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.
- Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
- Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
- Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.