Category: Soups

Serves: 6

Ingredients

• 2 tablespoons canola oil
• 2 teaspoons minced garlic
• ¼ cup red curry paste
• 1 tablespoon stevia or Truvia
• 2 (13.5 ounce) cans light coconut milk
• 2 ½ cups organic vegetable broth
• ¼ cup fresh lime juice
• ¼ cup thinly sliced peeled fresh ginger
• 2 tablespoons low-sodium soy sauce
• 2 cups thinly sliced carrot (about 4)
• 1 ½ cups (1-inch) pieces green beans (8 ounces)
• 1 (14 ounce) package water-packed soft tofu, drained and cut into (1-inch) cubes
• ¾ cup fresh cilantro leaves

Directions

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.

Nutrition Facts

Calories 224, Fat 14.4g, Protein 7.6g, Carbohydrates 21g, Fiber 3g, Cholesterol 0mg, Iron 2mg, Sodium 690mg, Calcium 114mg