How To Make Thai Coconut Curry Soup | Recipe

Follow Us On Facebook

In this post, you will learn how to make Thai Coconut Curry Soup and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
If you want to be an expert in the Recipe and Food industry, then you will need to purchase our highly recommended Recipe eBook at the end of this Recipe article, at a very cheap and affordable price.

<<Click Here>> for full story

Click The Below Image To Lose Weight In 10 Days. Click Here

Below are the ingredients and the instructions on how to make Thai Coconut Curry Soup.

The Ingredients:–

<<Click Here>> for full story

1 can coconut milk (I don't recommend using light)
2 cans 'worth of water
2 tablespoons red curry paste
1 tablespoon fresh minced ginger, or ginger paste
1 cup heaping fresh snow peas
1 cup string beans, cut in half
1 large carrot, diced
Small handful of Thai basil leaves, left whole
1/4 cup lime juice, or more to taste
1 tablespoon low-sodium soy sauce
A few 1 tablespoones of sesame oil
of chili powder
1 pound firm tofu, lightly pressed and cubed
1/2 teaspoon salt, or more to taste
1 red bell pepper, cut into strips (for garnish)
Freshly ground black pepper (for garnish)

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!

Below is our highly recommended and related eBook.