Thai Coconut Curry Soup
Ingredients
- 1 can Coconut milk
- 2 cans Worth of water
- 2 Tbsps Curry paste
- 1 Tbsp Ginger paste
- 1 cup Snow peas
- 1 cup String beans
- 1 large Carrot
- 1 handful Of thai basil leaves
- 1/4 cups Lime juice
- 1 Tbsp Soy sauce
- 3 Tbsps A few es of sesame oil
- 6 servings Chili powder
- 1 lb Tofu
- 1/2 tsps Salt
- 1 Bell pepper
- 6 servings Pepper
Directions
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1
Bring coconut milk and water just to a boil, then reduce heat to a low simmer.
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2
Add curry and ginger.
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3
Whisk until both are well-incorporated.
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4
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.
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5
Add tofu. Cover and simmer a few more minutes.
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6
Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp.
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7
Garnish with bell pepper strips and freshly ground black pepper.
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8
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!
More Details
Source
Spoonacular
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