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Coconut Vegetable and Tofu Curry Soup

Coconut Vegetable and Tofu Curry Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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Ingredients:
  

For the soup:

  • 1 medium onion chopped
  • 7 oz (200g) broccoli florets (about ½ head)
  • 1 medium carrot sliced into coins
  • 1 red bell pepper sliced into thin strips
  • 1 medium potato cut into small cubes
  • 5 oz (150g) green beans (about 1½ cups) cut into 1½-inch (4cm) pieces
  • 14 oz (400ml) coconut milk
  • 4 cups water
  • 1 tbsp red curry paste
  • 2 tbsp olive oil
  • 2 garlic cloves crushed
  • 1 tbsp finely grated ginger
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

For the tofu:

  • 6 oz (150g) firm tofu cut into large cubes
  • 1 tbsp olive oil

For serving:

  • 2 oz (50g) rice noodles
  • ½ bunch cilantro chopped
  • ½ bunch basil

Instructions:
 

  • Prep everything first: Chop the onion, carrot, bell pepper, and potato, and trim the green beans. Cut the tofu into large cubes. Having everything ready before you start makes the rest of the recipe move much faster.
  • Build the base: Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and curry paste, and sauté for about 3 minutes, stirring. Add the garlic, ginger, turmeric, salt, and pepper, and stir well. Add the carrot, bell pepper, and potato, and cook for another 2 minutes, stirring to coat everything in the spices.
  • Simmer: Add the water and coconut milk, stir, and bring to a boil. Lower to medium-low heat and simmer for 20 minutes.
  • Cook the tofu: While the soup simmers, heat 1 tbsp olive oil in a pan over medium-high heat. Add the tofu and cook until golden, about 2 minutes per side.
  • Cook the noodles: Prepare the rice noodles in a separate pot according to the package instructions. Drain.
  • Finish the soup: After the soup has simmered for 20 minutes, add the broccoli, green beans, and tofu. Continue cooking for another 5 minutes.
  • Serve: Place a portion of rice noodles in each bowl and ladle the soup over them. Top with fresh cilantro and basil.

Notes:

  • Store the soup (without the noodles) in an airtight container in the fridge for up to 4 days.
  • The basil and cilantro aren't just garnish here, they're part of the soup's flavor, don't skip them.
  • If cooking the noodles ahead of time, toss them with about a tablespoon of oil (sesame oil is best) so they don't stick together while they wait.
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