Sunday, April 10, 2011

Thai Curry Vegetable and Tofu Soup


Thai Curry Vegetable and Tofu Soup || Real Simple
Coconut Curry and Chicken Lemongrass Rolls from Trader Joe's

1 tablespoon Thai red curry paste
1 teaspoon grated fresh ginger
2 cups low-sodium vegetable broth
1 14-ounce can coconut milk
kosher salt
1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
4 ounces green beans, halved
2 carrots, halved lengthwise and sliced crosswise
14 ounces extra-firm tofu, drained and cut into cubes
4 ounces snow peas
2 tablespoons fresh lime juice
1/4 cup torn fresh basil leaves
Asian chili garlic sauce, for serving

Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.

Add the mushrooms, green beans, and carrots to the saucepan and simmer until just tender, 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.

NOTE: The vegetable broth is a great vegetarian option, but I feel like chicken broth would taste even better.

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