Pad Thai {Paleo}

Menu:
Paleo Pad Thai || The Clothes Make the Girl

NOTE: Like most everyone I know, the new year is a great time to readjust our eating habits a bit. We've been indulging for the past month and a half (6 months, who knows), and it's time to take a little break from that. We are not, however, eating strictly paleo. I just really happen to like recipes from this book (this is one of them). Seriously guys, this is amazing. We had leftover the next day, and Brian was blown away by how delicious it is.

Thai Curry Vegetable and Tofu Soup

Menu:
Thai Curry Vegetable and Tofu Soup || Real Simple
Vegetable Potstickers

Ingredients
1 T. Thai red curry paste
1 t. grated fresh ginger
2 c. low-sodium vegetable broth
1 14-ounce can coconut milk
kosher salt
1/2 lb. shiitake mushrooms, stems removed and caps thinly sliced
4 oz. green beans, halved
2 carrots, halved lengthwise and sliced crosswise
14 oz. extra-firm tofu, drained and cut into cubes
4 oz. snow peas
2 T. fresh lime juice
1/4 c. torn fresh basil leaves
Asian chili garlic sauce, for serving (we used sriracha)

Directions
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.