Fiery Tofu And Coconut Curry Soup

• 2 tablespoons canola oil
• 2 tablespoons garlic, minced
• 1/4 cup red curry paste
• 1 tablespoon dark brown sugar
• 2 (13 1/2 ounce) cans light coconut milk
• 2 1/2 cups vegetable broth (organic)
• 1/4 cup lime juice, fresh
• 1/4 cup ginger, thinly sliced & peeled
• 2 tablespoons low sodium soy sauce
• 2 cups carrots, thinly sliced (about 4)
• 1 1/2 cups green beans (8 ounces)
• 14 ounces soft tofu, water packed, drained and cut into 1-inch cubes
• 3/4 cup cilantro leaf (fresh)

1. Heat oil in a large saucepan over medium-high heat. Add garlic to pan; saute 30 seconds or until lightly browned. add curry paste; saute 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.

canola oil, garlic, red curry, brown sugar, light coconut milk, vegetable broth, lime juice, ginger, soy sauce, carrots, green beans, water, cilantro leaf

Taken from www.food.com/recipe/fiery-tofu-and-coconut-curry-soup-388731 (may not work)