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Fiery Tofu and Coconut Curry Soup

Photo: Photo: Randy Mayor; Styling: Cindy Barr
Total time 1 hr, 20 mins
Yield 6 servings (serving size: 1 1/3 cups soup and 2 tablespoons cilantro)
This spicy tofu soup incorporates common Thai cuisine ingredients, such as ginger, soy sauce, red curry paste, coconut milk, and cilantro. 

Ingredients

  • 2 tablespoons canola oil
  • 2 teaspoons minced garlic
  • 1/4 cup red curry paste
  • 1 tablespoon dark brown sugar
  • 2 (13.5-ounce) cans light coconut milk
  • 2 1/2 cups organic vegetable broth
  • 1/4 cup fresh lime juice
  • 1/4 cup thinly sliced peeled fresh ginger
  • 2 tablespoons lower-sodium soy sauce
  • 2 cups thinly sliced carrot (about 4)
  • 1 1/2 cups (1-inch) pieces green beans (8 ounces)
  • 1 (14-ounce) package water-packed soft tofu, drained and cut into (1-inch) cubes
  • 3/4 cup fresh cilantro leaves

Nutrition Information

  • calories 224
  • fat 14.4 g
  • satfat 7.4 g
  • monofat 3.3 g
  • polyfat 2.8 g
  • protein 7.6 g
  • carbohydrate 21 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 690 mg
  • calcium 114 mg

How to Make It

  1. Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans, and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.