Food Recipes Thai Curry Vegetable and Tofu Soup 3.9 (183) 12 Reviews By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines and Abigail Chipley Abigail Chipley Abigail is a freelance writer, editor, and recipe developer with nearly 25 years of experience in the food industry. She has written for Food Network, Everyday with Rachael Ray, Real Simple, and other national publications. Abigail is also a food stylist and cooking teacher who helped launch Martha Stewart Living's Everyday Food Magazine. Highlights: * Nearly 25 years of experience in the food industry * Helped launch Martha Stewart Living's Everyday Food Magazine * Board Certified in Holistic Nutrition® (candidate) * Completed Functional Nutrition program * Former television food stylist * Former senior food editor at Martha Stewart Living Real Simple's Editorial Guidelines Updated on November 2, 2016 Print Share Share Tweet Pin Email Stir in fresh lime juice and sprinkle with torn basil before serving to add a fresh, bright note. Get the recipe. Photo: Christopher Baker Hands On Time: 30 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts 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 ½ 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 ¼ cup torn fresh basil leaves Asian chili garlic sauce, for serving Directions 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. Add the mushrooms, green beans, and carrots 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. Print Nutrition Facts (per serving) 348 Calories 26g Fat 17g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 348 % Daily Value * Total Fat 26g 33% Saturated Fat 19g 95% Sodium 729mg 32% Total Carbohydrate 17g 6% Total Sugars 4g Protein 14g Calcium 258mg 20% Iron 7mg 39% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.