Thai Curry Vegetable And Tofu Soup Recipe

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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

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