Thai Coconut Curry Soup
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
1 can
worth of water
2 cans
curry paste
2 tablespoons
ginger paste
1 tablespoon
snow peas
1 cup
string beans
1 cup
carrot
1 large
of thai basil leaves
1 handful
lime juice
0.25 cup
soy sauce
1 tablespoon
a few es of sesame oil
3 tablespoon
chili powder
6 servings
tofu
1 pound
salt
0.5 teaspoon
bell pepper
1
pepper
6 servings
Cooking in Steps
-
1Bring coconut milk and water just to a boil, then reduce heat to a low simmer.
coconut milk
water
-
2Add curry and ginger.
ginger
-
3Whisk until both are well-incorporated.
whisk -
4Add 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
carrot
spices
-
5Add tofu. Cover and simmer a few more minutes.
tofu
-
6Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp.
beans
-
7Garnish with bell pepper strips and freshly ground black pepper.
ground black pepper
bell pepper
-
8Optional 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
tofu
