This spicy tofu soup incorporates common Thai cuisine ingredients, such as ginger, soy sauce, red curry paste, coconut milk, and cilantro.
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
How to Make It
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.
Yes, it would be better with full fat coconut milk, but this is still very good. One could easily substitute shrimp or thinly sliced chicken for the tofu but we liked the tofu in this. Went well with some salad rolls we picked up on the way home tonight. Will definitely make this again.
This soup is amazing. I followed the recipe exactly, omitted the cilantro and WOW is it delicious. Spicy, sweet and has good texture. Perfect for a wintry day. Simmering for an hour like it says really lets the flavors all blend together too. It's just best soup EVER!!!
*Added side note: I used a whole bulb of garlic and doubled the recipe. I also used slightly less lime juice because too much lime is overpowering I think.
I thought this soup needed a little something... I forgot the cilantro, but the gals enjoyed it!
I considered adding straw mushrooms, but didn't, i might next time.
I made the soup the day before and then put it into a crock pot to heat before the party.
I had "fresh" grated ginger, and used that. But i think the lemon grass would have made a different and maybe some extra coconut milk, and probably extra red curry paste and come garlic chili sauce!
I also went with chicken broth instead of vegetable broth, since i think veg broth tastes like dirt...
I think this soup could be amazing, but agree there are others on the site that are better!
This was a good recipe, however, it was lacking something but I'm not sure what. It reminded me of a dish I used to have in Thailand when I lived there, but like I said there was missing something. Perhaps the full cream coconut milk would've made this dish better or perhaps it needed lemongrass and not lime juice. I will definitely play around with this dish and make it again as it was something I did enjoy. Thanks!
This is one of the best soup recipes I have found. I made a couple of changes, by sauteeing the raw ginger for about 2 minutes, using mushrooms and also adding a little baby bok choi. I also pan fried the tofu very briefly, to get a slight sear on it.
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