This soup was amazing and cooks up very quickly. As you're making it it may not look like there will be enough broth, but don't worry, there's plenty. Be sure not to overcook the snow peas - their crunch was certainly my favorite part. And definitely add some chili garlic sauce before eating it, but add sparingly - that stuff gets hot quick!
Thai Curry Vegetable and Tofu Soup
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
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
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.
Original link:
http://www.realsimple.com/food-recipes/browse-all-recipes/thai-curry-vegetable-soup
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