This is a soup we all love when we go out for Thai, and frankly, I do not want to know how they make it! I wanted to be in control of how much oil and sodium was going in one of my favorite soups. Honestly, I was always intimidated when thinking about ever making this on my own at home but this recipe anyone can handle. I love the sweet and sour background and the soft tofu with the crunchy vegetables for texture. Feel free to add cubed chicken breast to this instead of tofu if you prefer, both work f-a-n-t-a-s-t-i-c! You can also play with any veggies you want to add as well, even lemon grass and bamboo strips would be nice. I love heat and spice but if you are not a big fan, you will want to reduce the red curry, but keep in mind, many of the other ingredients (coconut milk, brown sugar, lime juice, broth, and soy sauce) mellow out the flavor. This is incredibly simple to put together, just give yourself 1 hour for the cooking time. 🙂
- 2 tbs canola oil
- 2 tsp minced garlic
- 1/4 cup red curry paste
- 1 tbs dark brown sugar
- 2 13.5 oz cans Light coconut milk
- 1 1/2-2 1/2 cups vegetable broth- note; you may need more-it will depend on how much coconut flavor you are after but start with 1 1/2 c.
- 1/4 cup lime juice
- 1/4 cup thinly sliced fresh ginger
- 2 tbs low-sodium soy sauce
- 2 cups thinly sliced carrots
- 1 1/2 cups green beans
- 1 14 oz water-packed tofu, drained and cut into cubes (or you can sub organic chicken breast, cubed)
- Heat oil in a large saucepan over med-high heat.
- Add garlic and saute for 30 secs.
- Add curry paste; saute 1 min.
- Add brown sugar, cook 1 min.
- Stir in coconut milk, broth (you can add more if you need to- see 'note'), juice, ginger, and soy sauce.
- Reduce heat to low; cover and simmer 1 hour.
- Add carrots, cook about 5 mins.
- Add green beans, and cook until crisp tender, about 4 mins.
- Add tofu to pan, and cook 2 mins.
- Garnish with cilantro, if using.