Name: Thai Coconut Curry Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1 can coconut milk; 2 cans worth of water; 2 tablespoons curry paste; 1 tablespoon ginger paste; 1 cup snow peas; 1 cup string beans; 1 large carrot; 1 handful of thai basil leaves; 0.25 cup lime juice; 1 tablespoon soy sauce; 3 tablespoon a few es of sesame oil; 6 servings chili powder; 1 pound tofu; 0.5 teaspoon salt; 1 bell pepper; 6 servings pepper

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Thai Coconut Curry Soup Recipe — Recipes Zone

Method

7 steps · 45 min

01
Simmer Coconut Milk
In a large pot, bring the 1 can coconut milk and 2 cans worth of water just to a boil, then immediately reduce the heat to a low simmer.
02
Whisk in Spices
Stir in the 2 tablespoons curry paste and 1 tablespoon ginger paste. Whisk until both pastes are fully incorporated into the simmering liquid.
03
Simmer Carrots
Add the 1 large carrot, sliced or diced, along with the 6 servings chili powder, 1/2 teaspoon salt, and 6 servings pepper. Cover the pot and let it simmer until the carrots are almost soft but still have a slight bite; you don't want them mushy.
04
Add Tofu
Gently add the 1 pound tofu, cut into cubes. Cover again and simmer for a few more minutes, allowing the tofu to warm through and absorb some of the curry flavor.
05
Finish with Vegetables
Stir in the 1 cup snow peas, 1 cup string beans, 1/4 cup lime juice, 1 tablespoon soy sauce, and 3 tablespoons sesame oil. Cover and simmer for just a few more minutes, until the beans turn a bright green but still retain a crisp snap.
06
Garnish and Serve
Ladle the hot soup into bowls. Garnish each serving with fresh 1 handful of thai basil leaves, thin strips of 1 bell pepper, and freshly ground black pepper.
07
Optional Coconut Boost
For an extra layer of coconut richness, stir in a couple of tablespoons of coconut oil when you add the tofu in Step 5.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	218kcal	11%
Fat	15g	21%
Carbohydrate	11g	4%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Soya	Contains

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Method

Simmer Coconut Milk

Whisk in Spices

Simmer Carrots

Add Tofu

Finish with Vegetables

Garnish and Serve

Optional Coconut Boost

Nutrition

Allergens

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