Thai Coconut Curry Soup
You can never have too many Indian recipes, so give Thai Coconut Curry Soup a try. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 6 and costs $1.93 per serving. One portion of this dish contains about 8g of protein, 15g of fat, and a total of 218 calories. Autumn will be even more special with this recipe. This recipe from Foodista has 2 fans. Head to the store and pick up string beans, worth of water, curry paste, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It works well as a hor d'oeuvre. With a spoonacular score of 57%, this dish is pretty good. Similar recipes are Thai Coconut Curry Soup, Thai Coconut Curry Soup, and Thai Coconut Curry Soup.
Ingredients
coconut milk (I don't recommend using light)
1 can coconut milk (I don't recommend using light)
worth of water
2 cans 'worth of water
red curry paste
2 tablespoons red curry paste
fresh minced ginger, or ginger paste
1 tablespoon fresh minced ginger, or ginger paste
heaping fresh snow peas
1 cup heaping fresh snow peas
string beans, cut in half
1 cup string beans, cut in half
carrot, diced
1 large carrot, diced
Small of Thai basil leaves, left whole
Small handful of Thai basil leaves, left whole
lime juice, or more to taste
1/4 cup lime juice, or more to taste
low-sodium soy sauce
1 tablespoon low-sodium soy sauce
A few es of sesame oil
A few 1 tablespoones of sesame oil
of chili powder
of chili powder
firm tofu, lightly pressed and cubed
1 pound firm tofu, lightly pressed and cubed
salt, or more to taste
1/2 teaspoon salt, or more to taste
red bell pepper, cut into strips (for garnish)
1 red bell pepper, cut into strips (for garnish)
Freshly ground black pepper (for garnish)
Freshly ground black pepper (for garnish)