Simmered Green Bean and Tofu Soup with Shrimp Paste

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, herbaceous Cambodian soup with crisp green beans, soft tofu, and a savory shrimp paste broth. This Asian recipe, ready in about 25 minutes, pairs green beans, firm tofu, shrimp paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Cambodian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tsp cooking oil in a pot over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
  2. Step 2: Add 300g trimmed green beans and cook for 2 minutes, stirring occasionally.
  3. Step 3: Pour in 500ml chicken broth, bring to a gentle boil, then add 200g cubed tofu and 1/2 tsp shrimp paste. Simmer for 5 minutes.
  4. Step 4: Stir in 1 tbsp fish sauce, zest and juice of 1 lime, and 1/4 cup chopped cilantro. Cook for 1 minute to infuse flavors. Serve hot.

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