Low-Calorie • Vegetarian • Gluten-Free

Active 50 min

Total 50 min

Thai Coconut Curry Soup

Thai soups often get their savory flavor from fish sauce. To keep this one vegetarian and add an umami note, we simmer dried shiitakes in vegetable broth.

• 6 cups low-sodium vegetable broth, divided
• ¾ ounce dried shiitake mushrooms
• 1 tablespoon extra-virgin olive oil
• 1½ cups chopped onion
• 2 teaspoons grated fresh ginger
• 2 jalapeño peppers, minced
• 1½ tablespoons Thai red curry paste (see Tip)
• 1½ tablespoons reduced-sodium tamari
• 1½ teaspoons lime zest
• ¼ cup lime juice
• ½ teaspoon salt
• 2¼ cups coconut milk
• 12 ounces diced extra-firm tofu (½-inch)
• 3 ounces fresh oyster mushrooms or other wild mushrooms, chopped
• 4 cups chopped mature spinach (5 ounces)
• Fresh cilantro for garnish

1. Combine 1 cup broth and dried shiitakes in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Strain the broth through a coffee filter (or a double layer of cheesecloth) to catch the grit, and squeeze the mushrooms to extract as much liquid as possible. Reserve the cooking liquid and chop the mushrooms.

2. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until starting to brown, 2 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 5 minutes. Stir in the remaining 5 cups broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add ginger, jalapeños, curry paste, tamari, lime zest and juice, salt and the reserved mushroom-cooking liquid. Cover and return to a boil.

3. Reduce heat to medium and add coconut milk, tofu, fresh mushrooms and the soaked shiitakes; return to a simmer and cook, partially covered, until the mushrooms are tender, 3 to 5 minutes. Stir in spinach and cook until wilted, 2 to 3 minutes more. Serve garnished with cilantro, if desired.

►► MAKE AHEAD: Refrigerate for up to 5 days.

Serves 8: about 1½ cups each

Calories 223 | Fat 18g (sat 13g) | Cholesterol 0mg | Carbs 12g | Total sugars 4g  (added 0g) | Protein 7g | Fiber 3g | Sodium 473mg | Potassium 428mg.

Nutrition bonus: Vitamin A (29% daily value) | Vitamin C (23% dv) | Iron (22% dv).