So let’s start out by talking about the magical parts of this Coconut Curry Soup recipe, because there are many.
First and possibly foremost, this delicious curry tastes like you ordered it in a cozy, top notch Bangkok restaurant. It’s so smooth and creamy (thanks to the coconut), and the flavors are balanced just so. As we say at The Moment HQ, it tastes “totally professional.” You could serve this at a dinner party and everyone would be wowed. Promise.
Ok, so now that we’ve settled how yummy it is, let’s review its other benefits:
It’s vegan, and it’s always nice to have a fresh meatless recipe in your back pocket.
As curry’s go, it’s quick and easy to make. Like 30 minutes quick.
It’s versatile. You can use potatoes, sweet potatoes, or carrots as a base. For toppings, you can use whatever you have on hand.
Plus, it’s loaded with anti-inflammatory and anti-oxidant turmeric and ginger. Poured over our coconut rice, it’s a perfect beauty meal. Your stomach will be happy, your skin will be happy – really, your whole body will be thanking you.
Before we jump into the recipe, we do need to recap the slight chaos that ensued while making this dish! Lesson learned: Turmeric powder is potent, and so strong that it stained our wooden spoons, our Vitamix, and our fingers bright, bright yellow. After extensive googling, we were able to get our Vitamix back to normal by setting it out in the sun for a day. This trick worked like a charm. Sadly, our wooden spoon may be forever discolored, but we’re happy to say, our fingers are looking good!
Coconut Curry SoupServes 2-4
Recipe adapted from our favorite chefs at Pinch of Yum!
- 1 tablespoon oil
- 1 onion, chopped
- 3 cloves garlic, smashed
- 1 knob of ginger, peeled and grated
- 1-2 tablespoons red curry paste
- 1-2 tablespoons turmeric
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 baby yukon potatoes, sweet potatoes or carrots
- 24 ounces of homemade coconut mylk
- 3 cups vegetable broth
- 24 ounces extra firm tofu
- Anything you have for fresh veggie toppings! See notes below
Place tofu on a plate. On top of it, put a paper towel, and something heavy, like a bigger plate. The weight will press out the extra liquid and make the tofu perfect for frying.
Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir for a few minutes until fragrant. Don’t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.
Allow the broth to cool slightly (so you don’t burn yourself), then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth to thin out the soup as needed.
Remove the tofu from the press and cut into small cubes. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup – it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat when the tofu is a deep golden brown and crispy.
Top each serving of coconut curry soup with fresh veggie toppings. We used carrots, cilantro, and cabbage. Any combination of basil, kale, carrots, zucchini, mushrooms, or spinach would also be amazing.
Photo by Sally Griffiths