Ingredients

• 2 Tbsp canola oil 

• 1 Tbsp Thai red curry paste 

• 2 cloves garlic, finely chopped 

• 3 c vegetable stock 

• 1 c coconut milk 

• 2 Tbsp coconut liquid aminos, I recommend fish sauce for pescatarians 

• 2 tsp brown sugar 

• 12 green beans, cut into ½” pieces 

• 1 c bean sprouts 

• 1 green onion, thinly sliced diagonally 

• 1 12 oz package firm tofu, cubed 

• 1 Tbsp fresh basil, finely chopped 

• 2 Tbsp lime juice 

Preparation

1. Heat oil in a soup pan on medium heat. Add curry paste and garlic and cook for 1 minute. 

2. Add vegetable stock, coconut milk, liquid aminos and brown sugar. Bring to a boil. 

3. Add green beans and simmer uncovered for 3 minutes. 

4. Add bean sprouts, green onions, and tofu. Simmer uncovered until all ingredients are heated through. 

5. Remove from heat, stir in basil and lime juice. 

6. Eat over noodles or rice.