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Nutrition Facts
Serving Size 1 (161g) Recipe makes 6 servings The following items or measurements are not included below: red curry paste 27 ounces light coconut milk vegetable broth
Calories 136
Calories from Fat 67		(49%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 235mg		9%
Potassium 354mg		10%
Total Carbohydrate 13.8g		4%
	Dietary Fiber 2.8g	11%
	Sugars 5.2g
Protein 6.1g		12%
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Fiery Tofu and Coconut Curry Soup

Recipe #388731 | 1½ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Epi Curious
Sep 4, 2009

From Cooking Light, this soup is inspired by similar soups from Thailand and Malaysia and balances fiery flavor with sweet and sour back notes. The crisp-tender vegetables offer a pleasant texture contrast to the custardlike tofu. Serve with a side of rice noodles drizzled with dark sesame oil and a cooling mango salad.

SERVES 6 , 6 servings (change servings and units)

Ingredients

2 tablespoons canola oil
2 tablespoons garlic, minced
1/4 cup red curry paste
1 tablespoon dark brown sugar
2 (13 1/2 ounce) cans light coconut milk
2 1/2 cups vegetable broth (organic)
1/4 cup lime juice, fresh
1/4 cup ginger, thinly sliced & peeled
2 tablespoons low sodium soy sauce
2 cups carrots, thinly sliced (about 4)
1 1/2 cups green beans (8 ounces)
14 ounces soft tofu, water packed, drained and cut into 1-inch cubes
3/4 cup cilantro leaf (fresh)

Directions

1
Heat oil in a large saucepan over medium-high heat. Add garlic to pan; saute 30 seconds or until lightly browned. add curry paste; saute 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan and cook 2 minutes. Garnish with cilantro leaves.