We had a real ‘cold’ spell here in Florida, and the low last night was 42 degrees! I am no fan of the heat, but I had to turn it on because it was JUST that cold in the house that night. So we hit up my favorite quick recipe finder, my pinterest board and found this delicious Thai Curry soup.

It seems that we can’t really keep things as they call them to be…so we’ve been altering the recipes to my pregnant needs lol. The link above will take you to the original recipe, however this is what we made: (it made 4 large servings for about 440 calories each.)

  • 2 tbsp Thai Red Curry Paste
  • 1 tsp fresh grated ginger
  • 2 cups low sodium vegetable broth
  • 1 15 oz can Whole Foods Brand Light Coconut Milk
  • 1 15 oz can Whole Foods Brand Light Coconut Milk
  • Pinch of salt
  • 1 small can (6 – 8 oz) Bamboo shoots
  • 1/8 cup fresh basil leaves chopped
  • ½ cup chopped spinach (we used 365 Organic frozen spinach)
  • 1 cup of water chesnuts
  • 1 cup of Pineapple chunks
  • 2 cups Four Seasons Blend Organic Veggies (Whole Foods brand)
  • 2 tbsp fresh lime juice
  • 1 Block Firm tofu (we baked this and seasoned it…see recipe below)

Before you do anything, if you want to season your tofu, while it is still one block drain it by pressing as much water as possible out with a towel. Then cube it into bite sized cubes and lightly toss them with olive oil. We then added some basil leaves (dried) seasoning, and some of the curry paste about 1 tbsp, and tossed the tofu in this. We then put it in an “envelope” of aluminum foil and baked it on 425 for about 30 minutes.

Next steps we followed according to the recipe we loosely followed:

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. 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. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

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