Rating: 4 stars
20 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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

Corinne Trang
Recipe by Cooking Light September 2009

Gallery

Credit: Photo: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

total:
1 hr 20 mins
Yield:
6 servings (serving size: 1 1/3 cups soup and 2 tablespoons cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

224 calories; fat 14.4g; saturated fat 7.4g; mono fat 3.3g; poly fat 2.8g; protein 7.6g; carbohydrates 21g; fiber 3g; iron 2mg; sodium 690mg; calcium 114mg.
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