Coconut Curry Soup with Jasmine Rice

Frolicking through the fields of curry with Jenni lead me to discover this tasty soup and experiment with curry like I never have before. I have always been a fan of curry and all of its complexities and variations.  Today I decided to try a soup that used red curry paste and coconut milk.  My one and only qualm with this recipe is that the comments promised a spicy soup, one that many people claimed they had to cut down on the spice with extra coconut milk.  Well I must say they are mistaken, it was not in anyway shape or form spicy.  I would  give it a 4 on a 10 point scale of spice so to remedy this I added some cayenne pepper to the final product. 

The following is the exact recipe and I followed it exactly except for the tofu cubes, I abhor tofu or at least really big off putting pieces of the strange jiggly soy based product. So, I cut them in tiny little cubes that were much more manageable for my delicate squishy soy hating palette.  

  • 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

Preparation

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

The jasmine rice was a last minute in the store decision, I felt it would compliment the dish and work for filling us up if the soup was not enough. Plus, if it was spicy it would help to off set.

 

Ohhhh only other thing I added to the recipe was water chestnuts what I referred to as “crunchy things” throughout my entire childhood.  

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