Thai Curry Coconut Soup with Tofu

Oct 31, 2018 | Recipes

Although it appears the weather isn’t getting colder here in southern California, I was in the mood for a soup. I went back and forth on what I wanted and settled on making my own version of a Thai Curry Soup. I couldn’t find red curry paste, so I made my own version. This recipe has a lot of vegetables, making it not only vegan, but very healthy.  This serves 4 -6 people and takes about 30 minutes to make.

Ingredients

  • 3 tablespoons olive oil
  • 2 TBSP of Red Curry or Regular Curry Powder
  • 3 cloves garlic (minced)
  • 1 red onion (sliced)
  • 1 carrot (sliced thin)
  • 1 sweet potato cubed
  • 1 cup red cabbage, sliced
  • 1 cup sugar snap peas
  • 1 32 oz container of vegetable broth
  • 1 can of  light coconut milk (12 ounces)
  • 1 TBSP of minced ginger
  • 2 limes (juiced)
  • 1/2 cup chopped cilantro
  • 16 ounces tofu (1 package firm tofu, chopped into 1-inch cubes)

Steps to Make It

  1. In a large stockpot, heat 1 tbsp of olive oil. Add curry powder, and stir until thickened. Saute the onion, ginger, and sliced carrots for a few minutes until lightly cooked. 2-3 minutes. Add half of garlic and saute for another 30 seconds. Add vegetable broth, sweet potatoes, coconut milk, and lime juice
  2. Bring to a boil, and then reduce heat to simmer. Simmer over low heat for at least 15 minutes or until sweet potatoes are soft.
  3. While potatoes are cooking. Add 1 TSBP of olive oil to a saute pan. Over medium high heat, saute’ snap peas until slightly charred. 3-5 minutes. Add remaining garlic and cook 30 second more. Remove and add to stock pot.
  4. Add the last TSPB of oil to the same saute pan. Add tofu. Cook until golden brown. Add to stock pot along with chopped cabbage.
  5. Cook 5 more minutes
  6. Stir in the fresh cilantro just before serving.