Thai Curry Vegetable and Tofu Soup

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 348 calories
    • 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


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


  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.