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Thai Curry Vegetable and Tofu Soup
- 1 tablespoon Thai red curry paste
- 1 teaspoon grated fresh ginger
- 2 cups low-sodium vegetable broth
- 1 14-ounce can coconut milk
- 1/2 pound kosher salt
- 4 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 2 green beans, halved
- 14 ounces carrots, halved lengthwise and sliced crosswise
- 4 ounces extra-firm tofu, drained and cut into cubes
- 2 tablespoons snow peas
- 1/4 cup fresh lime juice
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