I say it's a soup, but it's not super-brothy, so you could easily serve it over rice as a saucy curry. I have a high spice tolerance and found this to be mild. I would guess that it would be just right for people who like a little kick. If you're sensitive to spicy foods, start with 1/2 tsp each of the curry paste, chili garlic sauce, and Sriracha and go from there.
Ingredients:
1 14-ounce container of extra firm tofu, pressed and diced
1 TBS toasted sesame oil
1 low-sodium vegetable bouillon cube
2 cups water
1/2 TBS Thai red curry paste
1/2 TBS chili garlic sauce
1/2 TBS Sriracha
3 frozen basil cubes (or 1 TBS basil puree or 1/4 cup fresh basil leaves, torn finely)
2 cloves garlic, minced
1 tsp grated ginger
3 carrots, peeled and cut into thin half-circles
1 cup of chopped snow peas
1.5 servings (30 grams) of dried shiitake mushroom slices, reconstituted in water
1 cup bell pepper strips (I used frozen strips, but fresh would be totally fine too)
1 cup of cut green beans (I used frozen here, too, but again fresh would work)
1 can coconut milkjuice of 1/2 lime
1/2 TBS brown sugar
1 tsp tamari or soy sauce1 sprinkle of Thai basil, optional
Instructions
Using your soup pot, fry the tofu in the sesame oil until golden. Set aside.
Put the bouillon, water, curry paste, garlic sauce, Sriracha, basil, garlic, and ginger into the pot and bring to a boil. Add in the carrots, snow peas, mushrooms, bell peppers, and green beans and simmer for about 10 minutes, stirring often. Mix in the coconut milk and tofu and cook over low-medium heat for another 10 minutes, then add the lime juice, brown sugar, soy sauce, and Thai basil and cook, covered, until the carrots have softened.
Nutrition per serving - makes 4 servings (1.25 cups each)
Calories: 401
Fat: 26 g (a lot, yes, but that's largely in the form of healthy medium chain fatty acids from the coconut milk)
Carbohydrates: 27.6 g (9%)
Fiber: 8.3 g (33%)
Sugars: 9 g (26%)
Protein 16.8 g (40%)
Vitamin A: 184%
Vitamin C: 147%
Calcium: 14%
Iron: 42%
