Thai Coconut Curry Soup
1 can coconut milk (I don't recommend using light)
2 tablespoons red curry paste
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 pound firm tofu, lightly pressed and cubed
1/2 teaspoon salt, or more to taste
Freshly ground black pepper (for garnish)
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.
Coconut and red curry, with a splash of lime and sesame is the grandest mixture of flavors I have ever tasted. As a family, we eat this soup about once a week. No joke. It's easy to make, and it is beyond delicious. Try it!
July 21, 2011