Thai Coconut Curry Soup

Thai Coconut Curry Soup

  Ready in : 45 mins

You can never have too many Indian recipes, so give Thai Coconut Curry Soup a try. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 6 and costs $1.93 per serving. One portion of this dish contains about 8g of protein, 15g of fat, and a total of 218 calories. Autumn will be even more special with this recipe. This recipe from Foodista has 2 fans. Head to the store and pick up string beans, worth of water, curry paste, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It works well as a hor d'oeuvre. With a spoonacular score of 57%, this dish is pretty good. Similar recipes are Thai Coconut Curry Soup, Thai Coconut Curry Soup, and Thai Coconut Curry Soup.

Ingredients

coconut milk

coconut milk

1 can

worth of water

worth of water

2 cans

curry paste

curry paste

2 tablespoons

ginger paste

ginger paste

1 tablespoon

snow peas

snow peas

1 cup

string beans

string beans

1 cup

carrot

carrot

1 large

of thai basil leaves

of thai basil leaves

1 handful

lime juice

lime juice

0.25 cup

soy sauce

soy sauce

1 tablespoon

a few es of sesame oil

a few es of sesame oil

3 tablespoon

chili powder

chili powder

6 servings

tofu

tofu

1 pound

salt

salt

0.5 teaspoon

bell pepper

bell pepper

1

pepper

pepper

6 servings

Cooking in Steps

  1. 1
    Bring coconut milk and water just to a boil, then reduce heat to a low simmer.

    coconut milk

    coconut milk

    water

    water

  2. 2
    Add curry and ginger.

    ginger

    ginger

  3. 3
    Whisk until both are well-incorporated.

    whisk
    whisk
  4. 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.

    fresh basil

    fresh basil

    carrot

    carrot

    spices

    spices

  5. 5
    Add tofu. Cover and simmer a few more minutes.

    tofu

    tofu

  6. 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.

    beans

    beans

  7. 7
    Garnish with bell pepper strips and freshly ground black pepper.

    ground black pepper

    ground black pepper

    bell pepper

    bell pepper

  8. 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!

    coconut oil

    coconut oil

    coconut

    coconut

    tofu

    tofu