Rhea's Rundown
You can’t go wrong with coconut curry anything in my book. This recipe is a simpler version of the Spicy Coconut Curry Seafood Soup (one of my all-time favorites!) from the Turn Up the Heat! Column and only takes 20 minutes to put together. I used shrimp instead of tofu. The base is comprised of garlic, red curry paste, coconut milk, vegetable oth, fresh lime juice, fresh ginger, and a little own sugar. Green beans and carrots provide some nourishing substance.
Ingredients – Serves 6
- 2 tablespoons canola oil
- 2 teaspoons minced garlic
- ¼ cup red curry paste
- 1 tablespoon dark own sugar
- 2 (13.5-ounce) cans light coconut milk
- 2 ½ cups organic vegetable oth
- ¼ cup fresh lime juice
- ¼ cup thinly sliced peeled fresh ginger
- 2 tablespoons lower-sodium soy sauce
- 2 cups thinly sliced carrot (about 4)
- 1 ½ cups (1-inch) pieces green beans (8 ounces)
- 1 (14-ounce) package water-packed soft tofu, drained and cut into (1-inch) cubes
- ¾ cup fresh cilantro leaves
Directions
1. Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly owned. Add curry paste; sauté 1 minute, stirring constantly. Add own sugar; cook 1 minute. Stir in coconut milk, oth, 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.
Adapted from: “Fiery Tofu and Coconut Curry Soup.” Cooking Light: Soups & Stews, 100 Easy + Comforting Recipes. Time Inc. Lifestyle Group. 2015. Print.
Rhea Torreon
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