Thai coconut curry soup
Thai Coconut Curry Soup, a gluten-free and dairy-free lacto-ovo vegetarian dish, packed with flavor and nutrients. Perfect for autumn, this soup is a cozy and satisfying option for a chilly evening. Loaded with vitamins and minerals, this recipe serves 6 and costs $1.93 per serving.
Ingredients
light coconut milk
1 can
water
2 cans
thai red curry paste
2 Tbsps
fresh ginger root
1 Tbsp
snow peas
98 g
green beans
110 g
carrots
1 large
thai basil
1 handful
lime juice
60.5 ml
low sodium soy sauce
1 Tbsp
sesame oil
3 Tbsps
chili powder
6 servings
dry tofu
453.59 g
salt
0.5 tsps
red bell peppers
1
black pepper
6 servings
Method
- 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.
- 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.
- Add tofu. Cover and simmer a few more minutes.
- Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp.
- Garnish with bell pepper strips and freshly ground black pepper.
- 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!
Nutrition:
Carbs
11 g
Fat
15 g
Protein
8 g
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