Thai Double Soy Stir-Fry

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30 minutes or fewer

Hot, bright and crunchy, this dish mixes plenty of protein with lower-carb veggies—yellow bell peppers, scallions and broccoli. Note: Some curry paste is made with fish sauce, so check the label.

  • 4Servings


  • 1 cup frozen shelled edamame
  • 1/4 cup lite coconut milk
  • 2 cloves garlic, finely chopped
  • 1 Tbs. grated fresh ginger
  • 1 Tbs. Thai red curry paste
  • 2 cups bite-sized broccoli florets
  • 1 medium-sized yellow bell pepper, seeded and diced
  • 1/2 cup vegetable stock
  • 1 Tbs. low-sodium soy sauce
  • 6 oz. Thai-flavored baked tofu, cut into 1-inch pieces
  • 8 to 12 cherry tomatoes
  • 2 large scallions, chopped
  • 1 Tbs. fresh lime juice


Boil edamame 4 minutes in water to cover; drain, and set aside.

Heat 2 Tbs. coconut milk in large wok over high heat until it boils, about 30 seconds. Stir in garlic, ginger and curry paste. Add broccoli and bell pepper, and stir-fry 1 minute. Add vegetable stock and 1/4 cup water, and stir-fry 2 minutes more.

Stir in soy sauce and remaining coconut milk. Add edamame, tofu, tomatoes and scallions, and stir-fry until heated through. Drizzle with lime juice. Serve immediately.

Nutrition Information

  • Calories: 190
  • Carbohydrate Content: 16 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 16 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 430 mg
  • Sugar Content: 2 g