Coconut Curry Soup – This simple recipe is perfect for using up whatever vegetables you have lying around! It’s incredibly creamy and bursting with flavor, suitable for both vegetarians and vegans.
Ingredients:
- 1 tablespoon oil
- 1 chopped onion
- 3 smashed cloves of garlic
- 1 piece of ginger, peeled and grated
- 1 to 2 tablespoons red curry paste
- 1 to 2 tablespoons turmeric
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 baby Yukon potatoes
- 2 cans (14 ounces each) coconut milk
- 3 cups vegetable broth
- 24 ounces extra firm tofu
- Your choice of fresh veggies for topping (like green onions, cilantro, basil, cabbage, carrots, zucchini, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts)
Instructions:
- Prepare the Tofu: Start by pressing the tofu to squeeze out excess water. You can use a tofu press or set up a makeshift press using heavy objects.
- Cook the Soup: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until they’re fragrant but not browned. Mix in curry paste, turmeric, salt, and sugar, and cook for a few more minutes. Then add potatoes, coconut milk, and broth. Let everything simmer until the potatoes are tender.
- Blend the Soup: Once slightly cooled, blend the soup until it’s smooth and creamy. If it’s too thick, add water or broth to reach your desired consistency.
- Fry the Tofu: Cut the pressed tofu into small pieces. In the same pot, add a bit more oil and fry the tofu until it’s golden brown and crispy. Pour a little of the blended soup over the tofu as it cooks for extra flavor.
- Serve: Dish up the soup and top each bowl with your chosen fresh veggies and the crispy tofu.
Enjoy this hearty, salad-meets-soup dish that’s customizable based on whatever you have in your fridge!
