Eat Smart  |  Posted 12.12.14

Thai Curry Vegetable and Tofu Soup

Thai Curry Vegetable and Tofu Soup

Stir in fresh lime juice and sprinkle with torn basil before serving to add a fresh, bright note.

Serves 4
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

  • 1 Tbsp Thai red curry paste
  • 1 tsp grated fresh ginger
  • 2 cups low-sodium vegetable broth
  • 1 14-ounce can coconut milk
  • kosher salt
  • 1/2 pound shitake mushrooms, stems removed and caps thinly sliced
  • 4 ounces green beans, halved
  • 2 carrots halved lengthwise and sliced crosswise
  • 14 ounce extra-firm tofu, drained and cut into cubes
  • 4 ounces snow peas
  • 2 Tbsp fresh lime juice
  • 1/4 cup torn fresh basil leaves
  • Asian chili garlic sauce, for serving

Instructions

  • 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.
  • Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
  • Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
  • Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

Nutritional Information

Per Serving

  • Calories 348
  • Fat 26 g
  • Sat Fat 19 g
  • Cholesterol 0 mg
  • Sodium 729 mg
  • Protein 14 g
  • Carbohydrate 17 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 7 mg
  • Calcium 258 mg

Source: Real Simple