Fiery Tofu and Coconut Curry Soup

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