Thai Red Curry Soup with Vegetables
|Author:||Bon Appétit, 1997.09|
|2 tbsp.||corn oil|
|1 tbsp.||Thai red curry paste|
|12 oz.||firm tofu, drained & cut into 1/2" pieces|
|4 oz.||green beans, cut into 1" lengths|
|2 small||Japanese eggplants, cut into 1" pieces|
|4 cups||vegetable broth|
|2 cups||unsweetened coconut milk|
|1 tbsp.||tamari sauce|
|1/4 cups||fresh basil, chopped|
|1 tbsp.||lime juice|
|1/2 cups||bean sprouts|
- Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute.
- Add tofu; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute.
- Add broth, coconut milk, lime juice and tamari; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.