Fiery Tofu and Coconut Curry Soup

Epi Curious's Note:

From Cooking Light, this soup is inspired by similar soups from Thailand and Malaysia and balances fiery flavor with sweet and sour back notes. The crisp-tender vegetables offer a pleasant texture contrast to the custardlike tofu. Serve with a side of rice noodles drizzled with dark sesame oil and a cooling mango salad.

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Serves: 6

Yield: 6.0

• 2 tablespoons canola oil
• 2 tablespoons garlic , minced
• ¼ cup red curry paste
• 1 tablespoon dark brown sugar
• 2 (13 ½ ounce) cans light coconut milk
• 2 ½ cups vegetable broth (organic)
• ¼ cup lime juice , fresh
• ¼ cup ginger , thinly sliced & peeled
• 2 tablespoons low sodium soy sauce
• 2 cups carrots , thinly sliced (about 4)
• 1 ½ cups green beans (8 ounces)
• 14 ounces soft tofu , water packed, drained and cut into 1-inch cubes
• ¾ cup cilantro leaf (fresh)

Directions:

1. Heat oil in a large saucepan over medium-high heat. Add garlic to pan; saute 30 seconds or until lightly browned. add curry paste; saute 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, 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.