Spicy Thai Curry Soup

Ingredients:

2 T. Olive oil

1 onion, sliced

1 clove garlic

1 finger ginger, sliced

1/2-1 c. long beans chopped into 1 inch pieces

2 T. thai red curry paste

8 oz fried tofu

3 c. vegetable broth

3 c. coconut milk

1 T. fish sauce

Handful of basil, cut into slivers

3 kaffir lime leaves

Directions:

Heat the oil in a large pot. Add Red curry paste and stir for about a minute. Stir in onions, garlic and ginger. Heat till onions are translucent. Mix in long beans for a minute. Add in broth, coconut milk, kaffir lime leaves, tofu and fish sauce and bring to a boil. Reduce heat and simmer until vegetables are tender, about 12 minutes. Season with salt and pepper if needed. Stir in basil and serve.

You can add in other vegetables such as eggplant, bamboo shoots, zucchini and okinawan sweet potato if you want. You can also serve with rice or rice noodles.