This is a vegetarian soup, with lots of veggies and tofu. The great part about this soup is that it'd be equally as good with chicken, or shrimp for that matter. I stuck to tofu, but I added chopped red bell pepper for some extra color. I doubled this recipe and made a huge spaghetti-pot-size batch of yummy soup. I like spice, so I used extra Thai red curry paste, extra ginger, and a little crushed red pepper for an extra pop.
This is a super easy soup to make; you just throw everything into the pot and cook (adding one or two ingredients, cook, another few, cook, etc). And I promise it's a pick-me-up, yummy Monday dinner! (Plus I doubled the recipe so we have leftovers for the week!)
Thai Curry Vegetable and Tofu Soup
Serves: 4
Total Time: 30 minutes
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| ...from Real Simple (because although mine was delish, it didn't look as pretty as this!) |
Ingredients:
1 tbsp Thai red curry paste
1 tsp grated fresh ginger
2 cups low-sodium vegetable broth
1 14-oz can coconut milk
Kosher salt
1/2 lb shiitake mushrooms, stems removed and caps thinly sliced
4 oz green beans, halved
2 carrots, sliced
14-oz extra-firm tofu, drained and cut into cubes
4-oz snow peas
2 tablespoons fresh lime juice
1/4 cup torn fresh basil leaves
Asian chili garlic sauce (optional, for serving)
Directions:
- Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 tsp salt and bring to a boil.
- Add the mushrooms, green beans, and carrots to the saucepan and simmer until just tender, about 3 to 5 minutes.
- Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
- Stir in the lime juice.
- Sprinkle with the basil and serve with the chili garlic sauce (if you decide).
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