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Fiery Tofu & Coconut Curry Soup




Source of Recipe


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Fiery Tofu & Coconut Curry Soup

Cooking Light - September 2009 – Corinne Trang,
21 reviews rate this recipe 4 of 5 stars.
6 servings (serving size: 1-1/3 cups soup and 2 tablespoons cilantro)
Total time: 1 Hour, 20 Minutes

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

Ingredients:
2 tablespoons canola oil
2 teaspoons minced garlic
1/4 cup red curry paste
1 tablespoon dark brown sugar
2 (13.5-ounce) cans light coconut milk
2-1/2 cups organic vegetable broth
1/4 cup fresh lime juice
1/4 cup thinly sliced peeled fresh ginger
2 tablespoons lower-sodium soy sauce
2 cups thinly sliced carrot (about 4)
1-1/2 cups (1-inch) pieces green beans (8 ounces)
1 (14-ounce) package water-packed soft tofu, drained and cut into (1-inch) cubes
3/4 cup fresh cilantro leaves

Preparation:
1. 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.

One serving equals: Calories 224; Fat 14.4 g (Satfat 7.4 g, Monofat 3.3 g, Polyfat 2.8 g); Protein 7.6 g; Carbohydrate 21 g; Fiber 3 g; Cholesterol 0.0 mg; Sodium 650 mg