Thai Coconut Curry Soup

Bring coconut milk and water just to a boil, then reduce heat to a low simmer.

Add curry and ginger.

Whisk until both are well-incorporated.

Add carrots and spices (except basil leaves).

Cover and simmer until carrots are almost soft, but take care not to overcook them.

Nobody likes a mushy carrot.

Add tofu.

Cover and simmer a few more minutes.

Add all remaining ingredients (except garnishes).

Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp.

Garnish with bell pepper strips and freshly ground black pepper.

Optional addition: If you really like the coconut flavor and want to take it over the top, add a couple of tablespoons of coconut oil when you put in your tofu.

It's amazing!