From Cooking Light, this soup is inspired by similar soups from Thailand and Malaysia and balances fiery flavor with sweet and sour back notes. The crisp-tender vegetables offer a pleasant texture contrast to the custardlike tofu. Serve with a side of rice noodles drizzled with dark sesame oil and a cooling mango salad.
Provided by Epi Curious
Categories Clear Soup
Time 1h25m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat. Add garlic to pan; saute 30 seconds or until lightly browned. add curry paste; saute 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan and cook 2 minutes. Garnish with cilantro leaves.
Nutrition Facts : Calories 136.7, Fat 7.5, SaturatedFat 0.8, Sodium 235.9, Carbohydrate 13.8, Fiber 2.8, Sugar 5.2, Protein 6.1
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