Thai Coconut Curry Soup
You can never have too many Indian recipes, so give Thai Coconut Curry Soup a try. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 6 and costs $1.93 per serving. One portion of this dish contains about 8g of protein, 15g of fat, and a total of 218 calories. Autu
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
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
Instructions
- 1
Bring coconut milk and water just to a boil, then reduce heat to a low simmer.
- 2
Add curry and ginger.
- 3
Whisk until both are well-incorporated.
- 4
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.
- 5
Add tofu. Cover and simmer a few more minutes.
- 6
Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp.
- 7
Garnish with bell pepper strips and freshly ground black pepper.
- 8
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!