Thai Coconut Curry Soup

Photo: Jennifer Manriquez

Ingredients

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 splashes 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)

Preparation

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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About

Coconut and red curry, with a splash of lime and sesame is the grandest mixture of flavors I have ever tasted. As a family, we eat this soup about once a week. No joke. It's easy to make, and it is beyond delicious. Try it!