Thai Curry Vegetable and Tofu Soup

By á-8497

Real Simple April 2011

Hands-On Time: 30m
Total Time: 30m

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

Preparation

Step 1

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.