Thai Coconut Curry Soup


1 can coconut milk (I don't recommend using light)
2 tablespoons red curry paste
1 tablespoon fresh minced ginger, or ginger 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
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.
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!


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!


6 servings


Thursday, July 21, 2011 - 12:51pm

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