Thai Curry Vegetable and Tofu Soup

Real Simple April 2011 Hands-On Time: 30m Total Time: 30m
Photo by Michael C.
Adapted from realsimple.com

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Adapted from realsimple.com

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

1. 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. 2. 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. 3. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

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