Ingredients
| Name | Amount (Metric / US) |
|---|---|
| COCONUT MILK | 1 can |
| WORTH OF WATER | 2 cans |
| CURRY PASTE | 2 Tbsps |
| GINGER PASTE | 1 Tbsp |
| SNOW PEAS | 98 g / 1 cup |
| STRING BEANS | 110 g / 1 cup |
| CARROT | 1 large |
| OF THAI BASIL LEAVES | 1 handful |
| LIME JUICE | 60.50 ml / 0.25 cups |
| SOY SAUCE | 1 Tbsp |
| A FEW ES OF SESAME OIL | 3 Tbsps |
| CHILI POWDER | 6 servings |
| TOFU | 453.59 g / 1 lb |
| SALT | 0.50 tsps |
| BELL PEPPER | 1 |
| PEPPER | 6 servings |
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. Autumn will be even more special with this recipe. This recipe from Foodista has 2 fans. Head to the store and pick up string beans, worth of water, curry paste, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It works well as a hor d'oeuvre. With a spoonacular score of 57%, this dish is pretty good. Similar recipes are Thai Coconut Curry Soup, Thai Coconut Curry Soup, and Thai Coconut Curry Soup.
Instructions
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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