Thai Coconut Curry Soup

Thai Coconut Curry Soup

Thai Coconut Curry Soup

45 minutes

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Details
  • Servings:   6
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   6 Points
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Cuisine
  • Indian
  • Asian
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 can coconut milk (I don't recommend using light)
  • 2 cans 'worth of water
  • 2 tablespoons red curry paste
  • 1 tablespoon fresh minced ginger, or ginger paste
  • 1 cup heaping 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
  • A few 1 tablespoones of sesame oil
  • of chili powder
  • 1 pound firm tofu, lightly pressed and cubed
  • 1/2 teaspoon salt, or more to taste
  • 1 red bell pepper, cut into strips (for garnish)
  • Freshly ground black pepper (for garnish)
Instructions

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.

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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