Fiery Tofu And Coconut Curry Soup - cooking recipe

Ingredients

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)

Preparation

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.