I was a really bad blogger last week! Between yoga school and starting to run again I didn’t have much free time.
Speaking of running. I took 9 weeks off of running due to that ankle injury and then being sick. Last week was my first week back and I started back with a 3 mile run. Hardest. Run. Ever. Seriously, it was very humbling. I probably could have walked faster and then would have been much less sore, but I did it and that’s what counts. 🙂
Week 1 of half marathon training done, 11 more to go!
Soup time. When I was sick all I wanted to eat was curry because it felt good on my throat and cleared my sinuses. Sorry, that was gross. I really wanted a curry soup though. So I made one! I like this soup so much I made it both last week AND this week. It’s really good! And really fast and easy to make.
1 pound tofu, cubed and sautéed
1 tablespoon coconut oil (or olive oil)
2 teaspoons minced garlic
1 inch piece of fresh ginger, minced, or 1/2 teaspoon dried
1/4 cup red or green curry paste
2 cans light coconut milk
2 1/2 cups vegetable broth
1/4 cup lime juice
2 tablespoons tamari or soy sauce
4 large carrots, sliced as thin as possible
1 1/2 cups french green beans, cut into 1 inch pieces
First prepare the tofu. Heat 2 teaspoons of coconut oil in a large skillet over medium high heat. Cube the tofu into 1/4 inch – 1/2 inch dice. Add the tofu to the skillet and cover with one of those splatter guards if you have one (I really recommend one). Cook the tofu, stirring occasionally, until it starts to turn a golden color. Then sprinkle about 1 tablespoon of tamari or soy sauce over the tofu, stir and let it cook a few more minutes until it starts to brown and get a little crispy. (this is my basic tofu method I use for everything).
While the tofu is cooking, get started on the soup. Preheat 2 teaspoons of coconut oil in a large soup pot over medium high heat. Add the garlic and ginger and cook for 1 minute. Add the curry paste and cook for 1 more minute. Add the coconut milk, vegetable broth, lime juice and tamari/soy sauce. Raise heat to high and bring to a boil. Add the sliced carrots and green beans. Once it comes to a boil, cover and reduce heat to low. Simmer for about 20 minutes or until the carrot is softened. Add the cooked tofu and enjoy alone or served over brown rice.
Here is a picture of Lilly draped on me when I was sick. Sometimes we find it hard to believe this thing is a dog…
Here she is “blending in” to the blanket. Hard to tell where the blanket ends and pug begins!
2 thoughts on “Coconut Curry Soup with Tofu”
[…] on a regular basis for a month straight. Like now. This is the fourth week in a row I’ve made coconut curry soup. I can not get enough of it. This week I put broccoli in it instead of green beans. I know, […]
[…] soup, possibly the red curry soup or Thai Red […]