Thai Curry, Vegetable, & Tofu Soup

October 24, 2013

177

Are you a coconut junkie like me? Have you baked coconut bread & filled your house with the sweet scent of happiness? Have you slowly savored each & every last bite of coconut chocolate pie? Have you treated your family to the wonders of homemade coconut chicken nuggets or decadent whole wheat coconut chocolate chip cookies? I’m discovering, more & more, my love for all things coconut, especially (obviously) when paired with chocolate, but also when it’s a recipe that is a bit more s

1 tbsp Thai red curry paste
1 tsp fresh grated ginger
2 cups vegetable broth
1 14-ounce can coconut milk
1 tsp salt
1/2 pound mushrooms, thinly sliced
2 cups green beans, halved
2 carrots, cut into matchsticks
14 ounces extra-firm tofu, drained, patted dry, & cut into cubes
2 tbsp olive oil
2 tbsp fresh lime juice
1/4 cup fresh basil leaves torn
crushed red pepper, to serve
brown rice, to serve

Begin by cooking the rice according to the rice's instructions (if serving with rice). Then lightly saute the tofu by first heating up a pan with 2 tbsp olive oil on medium heat. Saute the tofu until it is...
See the full directions on my site

Nutritions

Calories
92

Sodium
560mg
23% DV

Fat
6g
10% DV

Protein
5g
10% DV

Carbs
7g
2% DV

Fiber
2g
11% DV

Dinner Boiled