Ingredients
– 1 tablespoon oil
– 1 chopped onion
– 3 smashed garlic cloves
– 1 knob of peeled and grated ginger
– 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
– cilantro
– carrot noodles
– purple cabbage
– mushrooms
– asparagus
– kale
– bell peppers
– broccoli
– zucchini
– snap peas
– bean sprouts
– chickpeas for swapping with tofu
– light coconut milk for lighter eats
– regular coconut milk for richer taste
– sweet potatoes for thickening
– carrots for thickening
– eggplant for thickening
Instructions
1-Prep the Tofu: Press 24 ounces extra-firm tofu to remove moisture. Use a tofu press or wrap in towels with a heavy object on top for 10-15 minutes. This makes it crispy later. Cut into pieces.
2-Sauté Aromatics: Heat 1 tablespoon oil in a large pot over medium heat. Add 1 chopped onion, 3 smashed garlic cloves, and 1 knob peeled grated ginger. Cook until fragrant, but don’t burn them. Smells amazing already!
3-Stir-Fry Spices: Add 1-2 tablespoons red curry paste, 1-2 tablespoons turmeric, 1 teaspoon salt, and 2 tablespoons sugar. Stir-fry a few minutes to bloom the flavors. YUM, that aroma!
4-Simmer Base: Toss in 12 baby Yukon potatoes, 2 cans (14 oz each) coconut milk, and 3 cups vegetable broth. Simmer until potatoes are soft, about 20 minutes.
5-Blend Smooth: Cool slightly, then blend until silky. Thin with extra broth or water if needed. This creamy coconut soup base is magic.
6-Fry Tofu: In the pot, heat a bit of oil. Fry tofu pieces until golden and crispy. Add some pureed soup at the end to caramelize. Drool-worthy!
7-Serve: Ladle soup into bowls, top with crispy tofu and fresh veggies like cilantro, carrot noodles, purple cabbage, snap peas, or whatever you have. Dig in hot!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Use light coconut milk for a lighter version or regular coconut milk for a richer, creamier texture
🔪 Don’t skip pressing the tofu – this crucial step ensures crispy texture instead of mushy pieces
🥕 Customize toppings based on what’s available, but avoid tomatoes as they don’t blend well with the flavor profile
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg