Thai Curry Vegetable And Tofu Soup

• 1 tablespoon Thai red curry paste
• 1 teaspoon grated fresh ginger
• 2 cups low-sodium vegetable broth
• 1 14-ounce can coconut milk
• kosher salt
• 1/2 tpound shiitake mushrooms, stems removed and caps thinly sliced
• 4 ounces green beans, halved
• 2 carrots, halved lengthwise and sliced crosswise
• 14 ounces extra-firm tofu, drained and cut into cubes
• 4 ounces snow peas
• 2 tablespoons fresh lime juice
• 1/4 tcup torn fresh basil leaves
• Asian chili garlic sauce, for serving

1. 1. Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
2. 2. Add the mushrooms, green beans, and carrots to the saucepan and simmer until just tender, 3 to 5 minutes. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
3. 3. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

red curry, ginger, vegetable broth, coconut milk, kosher salt, shiitake mushrooms, green beans, carrots, snow peas, lime juice, basil, asian chili garlic sauce

Taken from www.epicurious.com/recipes/member/views/thai-curry-vegetable-and-tofu-soup-51293721 (may not work)