Thai Coconut Curry Soup

7 steps · 45 min total

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.