Thai Curry Vegetable and Tofu Soup
As part of Saagara’s Spicy Muse Project, we want to celebrate Stress Awareness Month by helping you conquer your stress. We will be posting one stress-relieving recipe a day we have collected from various sources that have inspired us. Enjoy!
A perfect spring meal! This soup is fresh, light, and warm. It provides a great balance of nutrients and protein while also offering wonderful Thai spice. Ginger is known to reduce pain, inflammation, headaches, and calm the senses. Snow peas are also known for their anti-inflammatory properties. I found this recipe on realsimple.com among many other wonderful spring recipes!
Ingredients: (Serves 4)
- 1 tablespoon Thai red curry paste
- 1 teaspoon grated fresh ginger
- 2 cups low-sodium vegetable broth
- 1 14-ounce can coconut milk
- kosher salt
- 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
- 4 ounces green beans, halved
- 2 carrots, halved lengthwise and sliced crosswise
- 14 ounces extra-firm tofu, drained and cut into cubes
- 4 ounces snow peas
- 2 tablespoons fresh lime juice
- 1/4 cup torn fresh basil leaves
- Asian chili garlic sauce, for serving
Directions:
- Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
- Add the mushrooms, green beans, and carrots to the saucepan and simmer until just tender, 3 to 5 minutes. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
- Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
Nutritional Information:
Calories 348; Fat 26g; Sat Fat 19g; Cholesterol 0mg; Sodium 729mg; Protein 14g; Carbohydrate 17g; Sugar 4g; Fiber
Nutrition
