Description
This Anything-You-Have Coconut Curry Soup is a versatile and comforting dish that blends creamy coconut milk with warming spices, fresh vegetables, and crispy tofu. Perfect for using up whatever veggies you have on hand, this soup offers a rich, velvety texture and a delightful balance of savory, spicy, and slightly sweet flavors. It’s easy to prepare in about 30 minutes and serves 8, making it an ideal meal for families or meal prep.
Ingredients
For the Soup Base
- 1 tablespoon oil
- 1 onion, chopped
- 3 cloves garlic, smashed
- 1 knob of ginger, peeled and grated (about 1 tablespoon)
- 1-2 tablespoons red curry paste
- 1-2 tablespoons turmeric powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 baby Yukon potatoes, whole or halved
- 2 (14-ounce) cans coconut milk
- 3 cups vegetable broth (plus 2-3 cups more to thin later)
For the Tofu
- 24 ounces extra-firm tofu
- Additional oil for frying tofu (about 1-2 tablespoons)
Toppings
- Anything fresh you have for veggie toppings (e.g., sliced bell peppers, green onions, cilantro, spinach, bean sprouts)
Instructions
- Prep: Begin by preparing the tofu. Press the tofu using a tofu press or an improvised setup to remove as much water as possible. This step helps achieve a crispy texture when frying later.
- Simmer Soup: Heat 1 tablespoon of oil in a large pot over medium heat. Add chopped onion, smashed garlic, and grated ginger. Stir-fry for a few minutes until fragrant, being careful not to let the garlic brown. Add red curry paste, turmeric, salt, and sugar, and stir-fry for another few minutes to develop flavor. Then add the baby Yukon potatoes, coconut milk, and 3 cups vegetable broth. Let the soup simmer until the potatoes are fork-tender.
- Blend Soup: Allow the soup to cool slightly to ease blending. Transfer the soup in batches to a blender and puree until smooth and silky. The soup should be thick and rich enough to coat the back of a spoon. Add additional vegetable broth or water (around 2-3 cups) to thin the soup to your preferred consistency.
- Fry Tofu: Remove pressed tofu and cut into small pieces. In the same pot used for the soup, add a bit more oil and heat over medium heat. Add the tofu pieces and stir-fry until they turn light golden brown. Pour in a small amount of the pureed soup; it will sizzle and infuse the tofu with flavor, creating a caramelized exterior. Continue frying until tofu is deep golden brown and crispy, then remove from heat.
- Top and Serve: Ladle the creamy coconut curry soup into bowls. Top generously with fresh veggie toppings of your choice and the crispy caramelized tofu pieces. Serve immediately and enjoy this luscious soup that marries silky smoothness with crunchy texture and vibrant flavors.
Notes
- Pressing the tofu is crucial to achieve a crispy texture when frying. If you don’t have a tofu press, wrap the tofu in a clean towel and place a heavy object on top for at least 20 minutes.
- Feel free to use any fresh vegetables you have for toppings such as sliced bell peppers, scallions, cilantro, shredded carrots, or baby spinach to add color and freshness.
- If you prefer a spicier soup, increase the red curry paste to 2 tablespoons or add a pinch of chili flakes.
- This soup stores well in the refrigerator for up to 4 days; reheat gently on the stovetop.
- For a nutty twist, garnish with chopped peanuts or toasted coconut flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
