Fiery Tofu and Coconut Curry Soup


2 tablespoons canola oil

2 teaspoons minced garllic

1 tablespoon dark brown sugar

2 cans light coconut milk (13.5 ounces each)

2.5 cups organic vegetable broth

1/4 cup fresh lime juice

1/4 cup thinly sliced peeled fresh ginger

2 tablespoons lower sodium soy sauce

1 (14 ounce) package water packed soft tofu, drained and cut into (1-inch) cubes


Heat oil in large saucepan over medium high heat.

Add garlic in pan; saute 30 seconds or until lightly browned. Add curry paste and saute 1 minute and stirring constantly.

Add brown sugar, cook one minute.

Stir in coconut milk, broth, juice, ginger and soy sauce. Reduce heat to low. Cover and simmer for 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.

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