- Calories 348
- Fat 26g
- Sat fat 19g
- Cholesterol 0mg
- Sodium 729mg
- Protein 14g
- Carbohydrate 17g
- Sugar 4g
- Fiber 5g
- Iron 7mg
- Calcium 258mg
Thai Curry Vegetable and Tofu Soup
Christopher Baker
How to Make It
Step 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.
Step 2
Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
Step 3
Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
Step 4
Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
wls98fd2a81bbea
2016-11-10T18:00:26-05:00
I am super excited about this recipe, however, as I am making it right now, what does it mean that the coconut milk has seemed to separate from the vegetable broth? )-:
Sweet Nosh
2015-08-26T18:18:49-04:00
Oooops- I also added one yellow onion and one green onion.
Sweet Nosh
2015-08-26T18:15:48-04:00
I love this recipe with the following changes: only 1/4 tsp. of red curry paste (can always add more if preferred) and some lemon grass. Sometimes if I don't happen to have the exact veggies, I use whatever is on hand, and that works well, too. Today I used bok choy instead of green beans and pure carrot juice instead of carrots. I also added four very small ripe tomatoes. Today I added cooked shredded chicken breast. This recipe is really excellent and quite fool proof! It is so soothing for a rotten cold!
Robin731
2012-11-28T18:25:39-05:00
HOT!!! TOO SPICY!!! I even cut the soup with more broth! I had to pour out the broth and start anew with the vegetables and tofu. YIKES! I have NO idea how anyone eats this. We were coughing and sweating! Ended up eating the veggies/tofu out of it. Ugh! I'm truly disappointed and surprised this recipe made it to the pages of this magazine.
maddbovine
2012-07-01T14:42:29-04:00
I made this today after ripping it out of the April 2011 RS. I used white mushrooms (not a huge shitake fan) and I didn't have snow peas so I doubled up on green beans. I also was planning to add chicken but since my chicken was frozen it took a while for it to cook so I ended up eating a bowl without it. It was so simple and satisfying. I usually end up being disappointed with my own attempts at Asian cooking but this one seems pretty fool proof. Yum!
NewRecipeFan
2011-06-29T14:24:53-04:00
I used regular button mushrooms rather than shitake (sliced very thin) and also like one of the previous comments, substituted chicken for the tofu. This is an excellent soup that is so filling, we use it as the main course. I have also tried it with the lite coconut milk but the flavor is definitely better with the regular. It really does not significantly reduce the overall caloric count to use the lite and is not worth sacrificing flavor in my opinion.
kpraetsch
2011-05-15T16:53:42-04:00
I've made this recipe i use regular broth, not low sodium, and wait to salt it at the end. This time I also took out the tofu and added shredded chicken...extra lime juice and switched the coconut milk to Lite......yum yum yum so gooooood!
CLHughes
2011-04-14T09:14:48-04:00
I was wondering if there was a lower fat/calorie version of this recipe, I realize the coconut milk adds the fat and calories. Any ideas?
caits615
2011-03-30T16:20:22-04:00
Many of the ingredients and flavors in this recipe are some of my favorite! I was so excited when I came across this. I think it would have been awesome if I had read correctly to add 1 teaspoon of salt instead of the 1 tablespoon that I actually added. Eek! Salty!
Sarahlyn4
2011-03-28T08:15:26-04:00
@PaigeB,
I make a very similar curry dish (not a soup), with nearly all the same ingredients...I add peanut butter as an extra sweet taste, it really rounds out the flavors and it is fairly common to add peanuts to curry dishes. Raisins are also a good choice for sweetness!
