Thai Coconut Curry Soup
If you have about 45 minutes to spend in the kitchen, Thai Coconut Curry Soup might be a spectacular gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This recipe makes 6 servings with 218 calories, 8g of protein, and 15g of fat each. For $1.93 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a budget friendly hor d'oeuvre for Autumn. Head to the store and pick up coconut milk, of thai basil leaves, bell pepper, and a few other things to make it today. This recipe from Foodista has 2 fans. Not a lot of people really liked this Indian dish. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is solid. Thai Coconut Curry Soup, Thai Coconut Curry Soup, and Thai Coconut Curry Soup are very similar to this recipe.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 can coconut milk (I don't recommend using light)
2 cans 'worth of water
2 tablespoons red curry paste
1 tablespoon fresh minced ginger, or ginger paste
1 cup heaping fresh snow peas
1 cup string beans, cut in half
1 large carrot, diced
Small handful of Thai basil leaves, left whole
1/4 cup lime juice, or more to taste
1 tablespoon low-sodium soy sauce
A few 1 tablespoones of sesame oil
of chili powder
1 pound firm tofu, lightly pressed and cubed
1/2 teaspoon salt, or more to taste
1 red bell pepper, cut into strips (for garnish)
Freshly ground black pepper (for garnish)
Equipment:
whisk
Cooking instruction summary:
Bring coconut milk and water just to a boil, then reduce heat to a low simmer. Add curry and ginger. Whisk until both are well-incorporated. Add carrots and spices (except basil leaves). Cover and simmer until carrots are almost soft, but take care not to overcook them. Nobody likes a mushy carrot. Add tofu. Cover and simmer a few more minutes. Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp. Garnish with bell pepper strips and freshly ground black pepper. Optional addition: If you really like the coconut flavor and want to take it over the top, add a couple of tablespoons of coconut oil when you put in your tofu. It's amazing!
Step by step:
1. Bring coconut milk and water just to a boil, then reduce heat to a low simmer.
2. Add curry and ginger.
3. Whisk until both are well-incorporated.
4. Add carrots and spices (except basil leaves). Cover and simmer until carrots are almost soft, but take care not to overcook them. Nobody likes a mushy carrot.
5. Add tofu. Cover and simmer a few more minutes.
6. Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp.
7. Garnish with bell pepper strips and freshly ground black pepper.
8. Optional addition: If you really like the coconut flavor and want to take it over the top, add a couple of tablespoons of coconut oil when you put in your tofu. It's amazing!
Nutrition Information:
covered percent of daily need
