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