Get ready to bask in the glory of this vibrant rainbow veggie bowl of coconut curry soup – it’s got my face stuck in a permanent heart eyes emoji!
INGREDIENTS
- 1 tablespoon oil
- 1 onion, chopped
- 3 cloves garlic, smashed
- 1 knob of ginger, peeled and grated
- 1–2 tablespoons red curry paste
- 1–2 tablespoons turmeric
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 baby Yukon potatoes
- 2 (14-ounce) cans coconut milk
- 3 cups vegetable broth
- 24 ounces extra-firm tofu
- Fresh veggie toppings of your choice (see notes)
INSTRUCTIONS
- Prep: Begin by pressing the tofu with a TOFU PRESS (or create your own pressing system) to remove excess water while you prepare the soup.
- Simmer the Soup: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for a few minutes until fragrant—be careful not to burn the garlic. Stir in the curry paste, turmeric, salt, and sugar, and cook for another couple of minutes. Add the potatoes, coconut milk, and vegetable broth, and simmer until the potatoes are soft.
- Blend the Soup: Let the soup cool slightly (or not, if you’re impatient like me!) before transferring it to a blender. Puree until smooth and silky. The soup should be rich and thick, coating the back of a spoon. Add more water or broth if needed to adjust the consistency—about 2–3 cups typically works for me.
- Fry the Tofu: Once the tofu is pressed, cut it into small pieces. In the same pot, heat a little more oil and stir-fry the tofu until golden brown. Pour in a small amount of the pureed soup—it will sizzle and create a caramelized, golden crust on the tofu. Once the tofu is crispy and deep golden, remove from heat.
- Top and Serve: Ladle the soup into bowls, and top with fresh veggies and the crispy tofu. Enjoy your flavorful soup-salad fusion!
NOTES
Toppings: You can use any fresh veggies you have on hand! Some great options are green onions, cilantro, basil, cabbage, asparagus, baby kale, carrots, zucchini, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts… the possibilities are endless!
Avoid using tomatoes (and other ingredients you wouldn’t normally pair with curry), but otherwise, use your curry instincts!
- You can use regular or light coconut milk (the nutrition info provided is for light). Regular coconut milk adds extra richness!
- Swap out the potatoes for sweet potatoes, carrots, or eggplant for a twist.
- Green curry paste works just as well as red, so feel free to mix it up!