A creamy and comforting Thai soup made with yellow curry paste, coconut milk, tofu, and a medley of vegetables. This dish is mildly spiced and perfect for a cozy meal.
Ingredients
For the Soup:
- 1 tbsp vegetable oil
- 2 tbsp yellow curry paste
- 1 can (400 ml) coconut milk
- 3 cups vegetable broth
- 1 block (14 oz) firm tofu, cubed
- 2 medium potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 cup green beans, trimmed
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp lime juice
For Garnish:
- Fresh cilantro
- A drizzle of coconut cream
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Cook the Curry Base:
- Heat vegetable oil in a large pot over medium heat. Add the yellow curry paste and sauté for 1-2 minutes until fragrant.
- Add Coconut Milk and Broth:
- Stir in the coconut milk and vegetable broth. Bring to a gentle simmer.
- Cook the Vegetables and Tofu:
- Add the potatoes and carrots to the pot. Simmer for 10 minutes until the potatoes are tender. Stir in the tofu and green beans and cook for an additional 5 minutes.
- Season the Soup:
- Add soy sauce, sugar, and lime juice. Stir well and adjust seasoning to taste.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, a drizzle of coconut cream, and serve with lime wedges on the side.
Nutritional Information (Per Serving):
- Calories: 280 kcal
- Protein: 10g
- Carbohydrates: 22g
- Fat: 18g
- Sodium: 450mg
Notes
- Substitute tofu with chickpeas for added protein.
- Add spinach or kale for more greens.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊