Fiery Tofu and Coconut Curry Soup

Fiery Tofu and Coconut Curry Soup Recipe
Photo: Photo: Randy Mayor; Styling: Cindy Barr
This spicy tofu soup incorporates common Thai cuisine ingredients, such as ginger, soy sauce, red curry paste, coconut milk, and cilantro. 
4

Worthy of a special occasion

Yield:

6 servings (serving size: 1 1/3 cups soup and 2 tablespoons cilantro)

Recipe from

Cooking Light

Recipe Time

Total: 1 Hour, 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Corinne Trang,

September 2009
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