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