Thai Coconut Curry Soup
Coconut and red curry, with a splash of lime and sesame is the grandest mixture of flavors I have ever tasted. As a family, we eat this soup about once a week. No joke. It's easy to make, and it is beyond delicious. Try it!
This recipe contains milk (coconut), water, red curry paste, ginger (fresh), peas (snow), beans (green, fresh), carrots, basil (fresh), lime juice, soy sauce, oil (sesame), chili powder, tofu (firm), salt, bell peppers (red), black pepper
6 servings servings
Prep time: 15 min
Cook time: 25 min
- 1 15-ounce can of coconut milk (I don't recommend using light)
- 2 cans' worth of water or vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon fresh grated ginger, or ginger paste
- 1 heaping cup 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 splashes of sesame oil
- Pinch of chili powder
- 1 pound firm tofu, lightly pressed and cubed
- 1/2 teaspoon salt or Gomasio, or more to taste
- 1 red bell pepper, cut into strips (for garnish)
- Freshly ground black pepper (for garnish)
- 1. 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.
- 2. 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)
- 3. Add tofu. Cover and simmer a few more minutes.
- 4. Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp.
- 5. 6. Garnish with bell pepper strips and freshly ground black pepper.
- 6. 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!