Thai Curry Vegetable and Tofu Soup

Christopher Baker

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Serves 4| Hands-On Time: 30m | Total Time: 30m

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

Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
Add the mushrooms, green beans, and carrots to the saucepan 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.

By Abigail Chipley and Charlyne Mattox, April 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 348

Fat 26g
Sat Fat 19g
Cholesterol 0mg
Sodium 729mg
Protein 14g
Carbohydrate 17g
Sugar 4g
Fiber 5g
Iron 7mg
Calcium 258mg

What does this mean? See Nutrition 101.

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Quick Tip

Although you’ll find several types of Thai curry paste in the supermarket, the red variety—typically made from red chili peppers, lemongrass, ginger, and kaffir limes—is the most common. A spoonful instantly adds depth of flavor to soups and stir-fries.