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Thai Curry Vegetable and Tofu Soup

Thai Curry Vegetable and Tofu Soup
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2011

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 .

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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.