Fiery Tofu and Coconut Curry Soup

Name: Fiery Tofu and Coconut Curry Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 , 6 serving(s)
Ingredients: 2 tablespoons canola oil; 2 tablespoons garlic, minced; 1/4 cup red curry paste; 1 tablespoon dark brown sugar; 2 (13 1/2 ounce) cans light coconut milk; 2 1/2 cups vegetable broth (organic); 1/4 cup lime juice, fresh; 1/4 cup ginger, thinly sliced & peeled; 2 tablespoons low sodium soy sauce; 2 cups carrots, thinly sliced (about 4); 1 1/2 cups green beans (8 ounces); 14 ounces soft tofu, water packed, drained and cut into 1-inch cubes; 3/4 cup cilantro leaf (fresh)

Submitted by Epi Curious

"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."

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Ready In:: 1hr 25mins
Ingredients:: 13
Serves:: 6

ingredients

2 tablespoons canola oil
2 tablespoons garlic, minced
¹⁄₄ cup red curry paste
1 tablespoon dark brown sugar
2 (13 1/2 ounce) cans light coconut milk
2 ¹⁄₂ cups vegetable broth (organic)
¹⁄₄ cup lime juice, fresh
¹⁄₄ cup ginger, thinly sliced & peeled
2 tablespoons low sodium soy sauce
2 cups carrots, thinly sliced (about 4)
1 ¹⁄₂ cups green beans (8 ounces)
14 ounces soft tofu, water packed, drained and cut into 1-inch cubes
³⁄₄ cup cilantro leaf (fresh)

directions

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.