Fiery Tofu and Coconut Curry Soup

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. 

Yield: 6 servings (serving size: 1 1/3 cups soup and 2 tablespoons cilantro)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 1 Hour, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 14.4g
  • Saturated fat: 7.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.8g
  • Protein: 7.6g
  • Carbohydrate: 21g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 690mg
  • Calcium: 114mg

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. 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.
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