By Vidushi Singh
This vegan, plant based tofu soup is hearty, loaded with protein and has electrifying Thai flavours. There's no reason this shouldn't be your go-to comfort food.
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 ½ pound mushrooms 1.5 cup green beans 2 carrots sliced Tofu drained and cut into cubes 1.5 cup peas 2 tablespoons fresh lime juice ¼ cup basil leaves Chili garlic sauce
Combine ginger and curry paste. Bring to a boil after adding the broth, coconut milk, and one teaspoon of salt.
Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
Add the tofu and peas and simmer until the peas are cooked, about 1 minute more.
Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
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