Thai Curry Vegetable and Tofu Soup

Bring a taste of Thailand home with you—and, no, not in the form of take out. To recreate this traditional favorite, simply combine the ingredients on the stovetop. Then, stir in fresh lime juice and sprinkle with torn fresh basil leaves before serving to add a fresh, bright note.

 

Hands-On Time

30 Mins

Total Time

30 Mins

Yield

Serves 4

By Abigail Chipley and Charlyne Mattox

March 2011

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: 

Step 1

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.

Step 2

Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.

Step 3

Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.

Step 4

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

 
Source:  realsimple.com/food-recipes