Thai Curry Vegetable and Tofu Noodle Soup

From Real Simple

Hands-On Time 30minutes

Total Time 30 minutes

Serves 4

Ingredients

1 tablespoon Thai red curry paste

1 teaspoon grated fresh ginger

2 cups low-sodium vegetable broth

1 14-ounce can coconut milk

kosher salt

1/2 pound shiitake mushrooms, stems removed and caps thinly sliced

4 ounces green beans, halved

2 carrots, halved lengthwise and sliced crosswise

14 ounces extra-firm tofu, drained and cut into cubes

4 ounces snow peas

1 package of rice noodles

2 tablespoons fresh lime juice

1/4 cup torn fresh basil leaves

Asian chili garlic sauce, for serving

Directions

1. Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
2. Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
3. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
4. Add noodles and cook until soft.
5. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

Abigail Chipley and Charlyne Mattox

March 2011

Nutritional Information

• Per Serving
• Calories 348

• Fat 26 g
• Sat Fat 19 g
• Cholesterol 0 mg
• Sodium 729 mg
• Protein 14 g
• Carbohydrate 17 g
• Sugar 4 g
• Fiber 5 g
• Iron 7 mg
• Calcium 258 mg