Thai Red Curry Soup with Vegetables

Author:Bon Appétit, 1997.09
Yield:4 servings


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


  1. Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute.
  2. Add tofu; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute.
  3. 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.