Fiery Tofu and Coconut Curry Soup

Photo: Photo: Randy Mayor; Styling: Cindy Barr
Inspired by similar soups from Thailand and Malaysia, this version balances fiery flavor with sweet and sour back notes. The crisp-tender vegetables offer a pleasant texture contrast to the custardlike tofu. Serve with a side of rice noodles drizzled with dark sesame oil and a cooling mango salad.
Yield: 6 servings (serving size: 1 1/3 cups soup and 2 tablespoons cilantro)
Ingredients
- 2 tablespoons canola oil
- 2 teaspoons minced garlic
- 1/4 cup red curry paste
- 1 tablespoon dark brown sugar
- 2 (13.5-ounce) cans light coconut milk
- 2 1/2 cups organic vegetable broth
- 1/4 cup fresh lime juice
- 1/4 cup thinly sliced peeled fresh ginger
- 2 tablespoons low-sodium soy sauce
- 2 cups thinly sliced carrot (about 4)
- 1 1/2 cups (1-inch) pieces green beans (8 ounces)
- 1 (14-ounce) package water-packed soft tofu, drained and cut into (1-inch) cubes
- 3/4 cup fresh cilantro leaves
Preparation
1. Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans, and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.
Nutritional Information
- Calories:
- 224
- Fat:
- 14.4g (sat 7.4g,mono 3.3g,poly 2.8g)
- Protein:
- 7.6g
- Carbohydrate:
- 21g
- Fiber:
- 3g
- Cholesterol:
- 0.0mg
- Iron:
- 2mg
- Sodium:
- 690mg
- Calcium:
- 114mg
Member Ratings and Reviews
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I really liked the flavor and texture of this soup. Next time I will reduce the soy sauce by half because to me it was too much. I also added sugar snap peas and green pepper (red would be good also), plus I threw in some cooked brown rice to add a bit more bulk because i was serving it alone. I am new to tofu and my store only had silken. I don't know if that is different than soft but next time if I can't find soft I will probably use firm instead because the silken kinda disintegrated!01/15/10
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Very good recipe! The broth was just the amount of spicy and sweet. The fresh green beans added a crunch to the chewy tofu and broth. I served it with the recommended rice noodles coated with sesame oil.10/19/09




