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Brothy Thai Curry with Silken Tofu and Herbs
Ingredients
  • 2 (14-ounce) packages silken tofu, drained
  • 2 tablespoons neutral oil, such as grapeseed
  • 2 shallots, peeled and minced
  • 3 garlic cloves, peeled and sliced
  • 1 (1-inch) piece ginger, scrubbed and grated
  • 3 tablespoons red curry paste
  • 1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
  • 1 quart vegetable stock
  • 1 (13.5-ounce) can full-fat coconut milk
  • Salt
  • ¼ cup soy sauce
  • Freshly ground black pepper
  • 1 ½ cups mixed fresh herbs, such as cilantro, basil and dill
  • 2 scallions, thinly sliced
  • 1 lime, cut into wedges, for squeezing
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