December 10, 2014

Coconut Curry Soup

Coconut Curry Soup

So I don't know where you live but around these parts, yesterday was a Noah-style rainstorm. As if the rain wasn't bad enough, the wind was blowing from literally every direction. I was soaked by the time I got  home and my umbrella stayed closed in my bag because the wind would rip it apart (and it's too cute to die). Luckily I came home to this soup which was warm, spicy, filling, and so perfect for a rainy night in. I made this a few days ago and let the flavors all get together and hang, so it really packed a delicious punch. 

Made simply from coconut milk, red curry paste, and broth, this soup base is really versatile so it's up to you to add whatever veggies you like! I followed the recipe so I stuck with carrots, green beans, and tofu but I think it would be amazing with seared shrimp, some crunchy kale, and other veggies.

Coconut Curry Soup
Recipe adapted from Cooking Light
Serves: 6, Serving Size: 1 1/3 cups, PointsPlus: 6
Ingredients:
  • 2 tbsp canola oil
  • 2 tsp garlic, minced
  • 1/4 cup red curry paste
  • 1 tbsp brown sugar
  • 1 (13.5-oz.) cans light coconut milk
    • I only had one can and about 1 cup coconut milk on hand so I upped the broth
  • 3 cups vegetable broth
  • 1/4 cup fresh lime juice
  • 1/4 cup thinly sliced fresh ginger
  • 2 tbsp lower-sodium soy sauce
    • I always use lower-sodium, regardless of what the recipe says
  • 2 cups matchstick carrots
  • 1 bag frozen green bean pieces
  • 1 14-oz. package extra firm tofu, drained, cut into cubes
  • Hot sauce to taste
Directions:
  • Heat oil in a large pot over medium-high heat. Add garlic and sauté until lightly browned. Add curry paste and cook 1 minute, stirring constantly. Add the brown sugar and stir for 1 minute. Add coconut milk, broth, lime juice, ginger, and soy sauce. Reduce the heat to low and simmer for 1 hour
  • Add the carrots and green beans, cooking until the green beans are defrosted and warmed through. Add the tofu and cook until warmed through, another few minutes
  • Ladle it out and serve with hot sauce
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