Description
A creamy, comforting vegan coconut curry soup that’s endlessly adaptable based on what vegetables you have on hand. Featuring golden tofu, Yukon potatoes, and rich coconut milk, this recipe is ready in about 30 minutes and perfect for cozy nights.
Ingredients
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1 tablespoon oil (15 ml)
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1 onion, chopped
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3 cloves garlic, smashed
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1 knob of ginger, peeled and grated
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1–2 tablespoons red curry paste (15–30 ml)
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1–2 tablespoons turmeric (15–30 ml)
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1 teaspoon salt (5 ml)
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2 tablespoons sugar (30 ml)
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12 baby Yukon potatoes (about 750 g), halved
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2 cans (14 oz or 400 ml each) coconut milk
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3 cups vegetable broth (710 ml)
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24 oz extra-firm tofu (680 g), pressed and cubed
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Fresh veggie toppings: green onions, cilantro, cabbage, kale, carrots, etc.
Instructions
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Press the Tofu: Wrap tofu in a clean towel with a heavy object on top. Let sit while preparing soup.
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Sauté Aromatics: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 2–3 minutes.
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Add Spices: Stir in curry paste, turmeric, salt, and sugar. Cook for 2–3 more minutes.
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Simmer Soup: Add potatoes, coconut milk, and broth. Simmer for 15–20 minutes, until potatoes are tender.
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Blend: Let soup cool slightly, then blend until smooth. Thin with water or broth as needed.
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Cook Tofu: Cube the tofu and fry until golden. Pour in a ladle of soup to coat and caramelize.
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Serve: Spoon blended soup into bowls, top with crispy tofu and your choice of fresh veggies.
Notes
Pressing tofu is key for a crispy texture.
Adjust curry paste for desired spice level.
Mix and match vegetables based on availability.
Let soup cool before blending to prevent burns.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired