Thai Curry Vegetable and Tofu Soup

By Hklbrries

Although you'll find several types of Thai curry paste in the supermarket, the red variety - typically made from red chili peppers, lemongrass, ginger, and kaffir limes - is the most common. A spoonful instantly adds depth of flavor to soups and stir-fries.

Ingredients

• 1 tbsp Thai red curry paste
• 1 tsp 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 tbsp fresh lime juice
• 1/4 cup torn fresh basil leaves
• Asian chili garlic sauce, for serving

Preparation

Step 1

Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 tsp salt and bring to a boil.

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.

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