Cuisine: Malaysia and Thailand
Author: Mrs Butterfingers
Prep time: 30 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 45 mins
This easy to make soup balances its spicy flavour with sweet and sour back notes.
  • 2 tbsp canola oil
  • 2 tsp minced garlic
  • 2 generous tbsp julienned fresh ginger
  • 2 tbsp red curry paste
  • ¼ cup fresh lime juice
  • zest of one lime
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 (14 oz) can coconut milk
  • 2½ cups vegetable broth (vegetarian version) or use 2½ cups homemade chicken stock
  • 2 cups julienned sliced carrots (about 5 slender carrots)
  • 1½ cups green beans cut into 1 inch pieces or 1½ cups tiny frozen peas
  • 1 (14 oz) package water-packed soft or medium tofu cut into ½ inch pieces
  1. Heat oil in a large,deep sauce pan over medium-high heat.
  2. Add garlic and ginger and saute lightly for about 30 seconds.
  3. Add curry paste and saute for 1 or 2 minutes, stirring constantly until combined
  4. Add brown sugar and cook for another minute or so.
  5. Stir in the lime juice, zest of lime and soy sauce and give it all a quick stir.
  6. Add the coconut milk and mix well.
  7. Add the broth and scrap up and brown bits in your pan.
  8. Reduce heat to low and cover and simmer gently for l hour. Don't be tempted to shorten the cooking time. The coconut milk releases the rich cream and combines with the red curry paste during the low low simmer.
  9. Add your carrots and cook for 6 or 8 minutes.
  10. Add beans and cook for 4 minutes or until vegetables are crisp and tender.
  11. If you are using green peas add them with the tofu and cook for 2 minutes.
Recipe by Mrs. Butterfingers at