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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Fiery Tofu and Coconut Curry Soup Recipe

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This recipe for Fiery Tofu and Coconut Curry Soup is from Crafton Hills College Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T canola oil
2 t. minced garlic
1/4 c. red curry paste (vegetarian)
1 T dark brown sugar
2 (13.5-ounce) cans light coconut milk
2-1/2 c. organic vegetable broth
1/4 c. fresh lime juice
1/4 c. thinly sliced peeled fresh ginger
2 T low-sodium soy sauce
2 c. thinly sliced carrot (about 4)
1-1/2 c. (1-inch) pieces green beans, frozen or fresh (8 ounces)
1 (14-ounce) package water-packed soft tofu, drained and cut into (1-inch) cubes
3/4 c. fresh cilantro leaves
Directions:
Directions:

1. Heat oil in a large saucepan over medium-high heat.
2. Add garlic to pan; saute 30 seconds or until lightly browned.
3. Add curry paste; saute 1 minute, stirring constantly.
4. Add brown sugar; cook 1 minute.
5. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour.
6. Add carrot; cook for 6 minutes.
7. Add beans, and cook 4 minutes or until vegetables are crisp-tender.
8. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This soup is easy and tastes wonderful! I'm biased. If you want it richer, add coconut creme instead of coconut milk.

 

 

 

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