Thai Coconut Curry Soup
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!
Total Steps
7
Ingredients
17
Tools Needed
8
Ingredients
- 1 can coconut milk (full-fat recommended)
- 2 cans 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
- 1 tablespoon low-sodium soy sauce
- a few splashes of sesame oil
- chili powder
- 1 pound firm tofu, lightly pressed and cubed
- 1/2 teaspoon salt
- 1 red bell pepper, cut into strips(optional)
- freshly ground black pepper(optional)
- 2 tablespoons coconut oil(optional)
Instructions
Step 1
Bring coconut milk and water just to a boil in a pot, then reduce heat to a low simmer.
Step 2
Add curry paste and ginger. Whisk until both are well-incorporated.
Step 3
Add carrots and spices (except basil leaves). Cover and simmer until carrots are almost soft, but take care not to overcook them.
Step 4
Add tofu. Cover and simmer for a few more minutes.
Step 5
Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp.
Step 6
Garnish with bell pepper strips and freshly ground black pepper.
Step 7
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 (during step 4).