In this age of technology, I tend to get most of my recipes from food blogs versus paper cookbooks. I have tons of cookbooks, probably around 20! I even have a subscription to Cooking Light magazine which provides me with dozens of recipes each month. One of my favorite cookbooks is Cooking Light: Way to Cook Vegetarian.
Here are some of my other favorites!
This soup incorporates many Thai flavors and since I love Thai food, I figured this would be delicious! It actually turned out semi bland and oily. As I’ve said before, I usually follow recipes exactly the first time and then start to experiment. I would definitely decrease the oil and maybe use full fat coconut milk (or 1 full fat, 1 light). If you make this, please comment and let me know what adjustments you made!
2 T canola oil (decrease to 1 T?)
2 tsp minced garlic (about 2 large cloves)
1/4 cup red curry paste
1 T dark brown sugar
2 (13.5 oz) cans light coconut milk
2 1/2 cups low sodium vegetable broth
1/4 cup fresh lime juice
1/4 cup thinly sliced peeled fresh ginger
2 T low sodium soy sauce
2 cups thinly sliced carrot (about 4)
1 1/2 cups (1″) pieces fresh green beans (about 8 oz)
1 (14 oz) package firm tofu, drained and cut into 1″ cubes
3/4 cup cilantro leaves
Heat oil in large pot over medium-high heat. Add garlic to pan, sauté 30 seconds or until lightly browned. Add curry paste, sauté 1 minute and stir 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, cook 4 minutes or until vegetables are crisp-tender. Add tofu, cook 2 minutes. Garnish with cilantro leaves.
Serve alone or over rice/other grain.
Yield: 6 servings (1 1/3 cup soup)
Original source here