Ingredients

1 tablespoon Thai red curry paste

1 teaspoon grated fresh ginger

2 cups low-sodium vegetable broth

1 14-ounce can coconut milk

kosher salt

1/2 pound shiitake mushrooms, stems removed and caps thinly sliced

4 ounces green beans, halved

2 carrots, halved lengthwise and sliced crosswise

14 ounces extra-firm tofu, drained and cut into cubes

4 ounces snow peas

2 tablespoons fresh lime juice

1/4 cup torn fresh basil leaves

Asian chili garlic sauce, for serving

Preparation

  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.