Thai Coconut Curry Soup

November 27, 2024

45

medium

6

  • Heat the Base:
    • In a large pot, bring coconut milk and water to a gentle boil, then reduce to a low simmer.
  • Incorporate Curry and Ginger:
    • Whisk in the curry paste and grated ginger until fully blended.
  • Add Carrots and Spices:
    • Stir in the carrots along with the spices (reserve basil leaves for later). Cover and simmer until the carrots are just tender, but still retain a slight bite. Avoid overcooking to maintain their texture.
  • Add Tofu:
    • Gently fold in the tofu cubes. Cover and simmer for a few more minutes to allow the tofu to absorb the flavors.
    • (Optional: For an extra coconut boost, add 2 tablespoons of coconut oil at this stage.)
  • Finish with Vegetables:
    • Add the remaining ingredients, including green beans and basil leaves. Cover and simmer briefly until the green beans turn vibrant green but remain crisp.
  • Garnish and Serve:
    • Ladle the soup into bowls and garnish with strips of red bell pepper and freshly ground black pepper.
Reviews

Ingredients:

Adjust Servings
1can coconut milk light, (I don't recommend using )
2cans worth of water
2tablespoons curry paste red
1tablespoon ginger paste fresh, minced
1cup snow peas fresh
1cup string beans cut in half
1large carrot diced
1handful of thai basil leaves whole
0.25cup lime juice to taste
1tablespoon soy sauce low-sodium
3tablespoon a few es of sesame oil
6servings chili powder
1pound tofu firm, cubed, pressed
0.5teaspoon salt to taste
1 bell pepper red, cut into strips (for garnish)
6servings pepper black, freshly ground, (for garnish)

Directions

1.
Heat the Base
In a large pot, bring coconut milk and water to a gentle boil, then reduce to a low simmer.
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2.
Incorporate Curry and Ginger
Whisk in the curry paste and grated ginger until fully blended.
Mark as complete
3.
Add Carrots and Spices
Stir in the carrots along with the spices (reserve basil leaves for later). Cover and simmer until the carrots are just tender, but still retain a slight bite. Avoid overcooking to maintain their texture.
Mark as complete
4.
Add Tofu
1. Gently fold in the tofu cubes. Cover and simmer for a few more minutes to allow the tofu to absorb the flavors. | 2. (Optional: For an extra coconut boost, add 2 tablespoons of coconut oil at this stage.)
Mark as complete
5.
Finish with Vegetables
Add the remaining ingredients, including green beans and basil leaves. Cover and simmer briefly until the green beans turn vibrant green but remain crisp.
Mark as complete
6.
Garnish and Serve
Ladle the soup into bowls and garnish with strips of red bell pepper and freshly ground black pepper.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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