Total Time
1 Hour 20 Mins
Yield
6 servings (serving size: 1 1/3 cups soup and 2 tablespoons cilantro)
Photo: Photo: Randy Mayor; Styling: Cindy Barr

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.

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