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Thai Coconut Curry Soup


NUTRITIONAL INFO (per serving):
Calories: 168.2 / Total Fat: 14.7g (Saturated Fat: 8.4g, Polyunsaturated Fat: 2.9g, Monounsaturated Fat: 1.5g) / Cholesterol: 0mg / Sodium: 577.8mg / Potassium: 389.6mg / Total Carbohydrates: 105g (Dietary Fiber: 3.2g, Sugar: 2.4g) / Protein: 10.6g / Iron: 19.4%


1 15-ounce can of coconut milk (I don't recommend using light)
2 cans' worth of water or vegetable broth
2 tablespoons red curry paste
1 tablespoon fresh grated ginger, or ginger paste
1 heaping cup fresh snow peas
1 cup string beans, cut in half
1 large carrot, diced
Small handful of Thai basil leaves, left whole
1/4 cup lime juice, or more to taste
1 tablespoon low-sodium soy sauce (gluten-free, if needed)
A few splashes of sesame oil
Pinch of chili powder
1 pound firm tofu, lightly pressed and cubed
1/2 teaspoon salt or Gomasio, or more to taste
1 red bell pepper, cut into strips (for garnish)
Freshly ground black pepper (for garnish)

  • Bring coconut milk and water just to a boil, then reduce heat to a low simmer.
  • Add curry and ginger. Whisk until both are well-incorporated.
  • Add carrots and spices (except basil leaves). Cover and simmer until carrots are almost soft, but take care not to overcook them. Nobody likes a mushy carrot.
  • Add tofu. Cover and simmer a few more minutes.
  • Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp. 
  • Garnish with bell pepper strips and freshly ground black pepper. 
  • Makes about six servings.
  • Optional addition: If you really like the coconut flavor and want to take it over the top, add a couple of tablespoons of coconut oil when you put in your tofu. It's amazing!



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