Here’s a laid-back version of your Coconut Curry Soup recipe.
First, let’s gather our ingredients. You’ll need:
- 1 tablespoon of oil
- 1 onion, chopped
- 3 cloves of garlic, smashed
- A knob of ginger, peeled and grated
- 1-2 tablespoons of red curry paste
- 1-2 tablespoons of turmeric
- 1 teaspoon of salt
- 2 tablespoons of sugar
- 12 baby Yukon potatoes
- 2 cans (14 ounces each) of coconut milk
- 3 cups of vegetable broth
- 24 ounces of extra firm tofu
- Any fresh veggies you have on hand for toppings
Now, let’s get cooking!
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Prep the tofu: Start by pressing the tofu to get rid of excess water. You can use a tofu press or just improvise with what you have.
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Cook the soup: Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until they release their aroma. Be careful not to burn the garlic. Next, add the curry paste, turmeric, salt, and sugar, and stir fry for a few more minutes. Now, add the potatoes, coconut milk, and broth. Let it all simmer until the potatoes are soft.
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Blend the soup: Let the soup cool down a bit, then transfer it to a blender and puree until it’s smooth and creamy. If the soup is too thick, add more water or broth to thin it out.
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Fry the tofu: Cut the pressed tofu into small pieces. Heat a bit more oil in the same pot and add the tofu, stir frying until it turns light golden brown. Add a small amount of the pureed soup to the pot. It’ll sizzle and pop, but it’ll also give the tofu a beautiful color and caramelized exterior. Keep going until the tofu is deep golden brown and crispy.
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Serve it up: Ladle the soup into bowls and top each serving with fresh veggies and the crispy caramelized tofu.
Enjoy your hearty and flavorful soup!
A few notes:
- You can top the soup with anything you like: green onions, cilantro, basil, cabbage, asparagus, baby kale, carrots, zucchini, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts, you name it!
- Both regular and light coconut milk work for this recipe. The nutrition info is for light coconut milk, but regular coconut milk is super tasty too.
- Instead of potatoes, you can also use sweet potatoes, carrots, or eggplant.
- You can also make this soup with green curry paste. It’s just as delicious!
