A creamy coconut and little potato-based red curry soup topped with fresh veggies and crispy tofu nuggets.
Equipment
- Medium pot
Ingredients
Soup:
- 1 Tbsp coconut oil
- 2 cloves garlic, minced
- 1-inch knob ginger, minced
- 1 carrot, chopped
- 2 to 3 tsp red curry or mild yellow curry powder
- 2 cups vegetable broth
- 1 1/2 cups Little Potatoes
- 2 cups light coconut milk (from a can)
- (To taste) salt
Crispy Tofu:
- 1/2 block extra-firm tofu, pressed and cubed
- 4 tsp corn starch
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 Tbsp coconut oil
Toppings:
- (To taste) crispy tofu
- (To taste) green onion, chopped
- (To taste) radish, sliced
- (To taste) carrots, sliced
- (To taste) avocado, sliced
- (To taste) spinach, julienned
- (To taste) pea sprouts
- (To taste) Thai basil
- (To taste) red bell pepper, sliced
Instructions
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Step 1
In a medium pot, heat coconut oil over medium-high heat. Add garlic, ginger, carrot, and curry paste or powder. Cook, stirring often for two minutes.
-
Step 2
Add vegetable broth and little potatoes. Turn heat down to medium, cover, and simmer for 20 minutes (or until potatoes are fork tender).
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Step 3
Add coconut milk and blend on high until smooth and creamy. Taste and adjust salt.
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Step 4
Serve topped with tofu and veggies.
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Make the Crispy Tofu:
Combine tofu, corn starch, onion powder, salt and garlic powder. Stir to coat tofu. Mix until the tofu has picked up all of the corn starch mixture.
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Step 6
Heat coconut oil over medium-high heat. Add tofu and cook, stirring/turning often until golden-brown and crisp.
