Options

Format:
Include:
PRINT
Photo: Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Photo: Randy Mayor; Styling: Cindy Barr

Fiery Tofu and Coconut Curry Soup

This spicy tofu soup incorporates common Thai cuisine ingredients, such as ginger, soy sauce, red curry paste, coconut milk, and cilantro. 

Cooking Light SEPTEMBER 2009

  • Yield: 6 servings (serving size: 1 1/3 cups soup and 2 tablespoons cilantro)
  • Total:1 Hour, 20 Minutes

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.

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
advertisement

Go to full version of

Fiery Tofu and Coconut Curry Soup recipe

advertisement