Thai Curry Vegetable and Tofu Soup
"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. Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more...."
INGREDIENTS
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1 tablespoon Thai red curry paste
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1 teaspoon grated fresh ginger
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2 cups low-sodium vegetable broth
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1 14-ounce can coconut milk
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kosher salt
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1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
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4 ounces green beans, halved
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2 carrots, halved lengthwise and sliced crosswise
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14 ounces extra-firm tofu, drained and cut into cubes
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4 ounces snow peas
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2 tablespoons fresh lime juice
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1/4 cup torn fresh basil leaves
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Asian chili garlic sauce, for serving
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