🏷️ Category: antipasti
🌍 Cuisine: Indian
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
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
🥘 Ingredients
• coconut milk1 can
• worth of water2 cans
• curry paste2 tablespoons
• ginger paste1 tablespoon
• snow peas1 cup
• string beans1 cup
• carrot1 large
• of thai basil leaves1 handful
• lime juice0.25 cup
• soy sauce1 tablespoon
• a few es of sesame oil3 tablespoon
• chili powder6 servings
• tofu1 pound
• salt0.5 teaspoon
• bell pepper1
• pepper6 servings
👨🍳 Cooking Steps
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!
