Fiery Tofu & Coconut Curry Soup

Makes 6 servings (serving size: 1 1/3 cups soup and 2 tablespoons cilantro)
224 calories per serving

Ingredients:

• 2 tablespoons canola oil
• 2 teaspoons minced garlic
• 1/4 cup red curry paste
• 1 tablespoon dark brown sugar
• 2 (13.5-ounce) cans light coconut milk
• 2 1/2 cups organic vegetable broth
• 1/4 cup fresh lime juice
• 1/4 cup thinly sliced peeled fresh ginger
• 2 tablespoons lower-sodium soy sauce
• 2 cups thinly sliced carrot (about 4)
• 1 1/2 cups (1-inch) pieces green beans (8 ounces)
• 1 (14-ounce) package water-packed soft tofu, drained and cut into (1-inch) cubes
• 3/4 cup fresh cilantro leaves

Directions:

1. Heat oil in a large saucepan over medium-high heat.
2. Add garlic to pan; sauté 30 seconds or until lightly browned.
3. Add curry paste; sauté 1 minute, stirring constantly.
4. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce.
5. Reduce heat to low; cover and simmer 1 hour.
6. Add carrot; cook for 6 minutes.
7. Add beans, and cook 4 minutes or until vegetables are crisp-tender.
8. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.

(Note: This spicy tofu soup incorporates common Thai cuisine ingredients, such as ginger, soy sauce, red curry paste, coconut milk, and cilantro.)

Source: myrecipes.com

Photo: Randy Mayor; Styling: Cindy Barr