Thai Curry Vegetable and Tofu Soup
A delicious plant-based curry soup to enjoy!
Servings: 4
Calories: 348kcal
Ingredients
- 1 tablespoon Thai red curry paste
- 1 teaspoon grated fresh ginger
- 2 cups low-sodium vegetable broth
- 1 14 ounce coconut milk can
- kosher salt
- 1/2 pound shiitake mushrooms stems removed and caps thinly sliced
- 4 ounces green beans
- 2 carrots halved lengthwise and sliced crosswise
- 15 ounces Tofu 15 ounce package extra-firm tofu, drained and pressed
- 4 ounces snow peas
- 2 tbsp fresh lime juice
- 1/4 cup torn fresh basil leaves
- Asian chili garlic sauce for serving
Instructions
Step 1
- Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
Step 2
- Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
Step 3
- Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
Step 4
- Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
Nutrition
Calories: 348kcal | Carbohydrates: 17g | Protein: 14g | Fat: 26g | Saturated Fat: 19g | Sodium: 729mg | Fiber: 5g | Sugar: 4g | Calcium: 236mg | Iron: 7mg