Description
A creamy coconut and potato-based red curry soup topped with fresh veggies and crispy tofu.
Ingredients
Scale
Soup
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- 1" knob ginger, minced
- 1 carrot, chopped
- 2-3 teaspoons red curry paste (spicy) or 1 tablespoon mild yellow curry powder (milder)
- 2 cups vegetable broth
- 1½ cups The Little Potato Company's Baby Boomers (Creamer potatoes)
- 2 cups light coconut milk (canned)
- salt, to taste
Crispy Tofu
- ½ block extra-firm tofu, pressed and cubed
- 4 tsp cornstarch
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp garlic powder
- 1 tbsp coconut oil
Toppings
- crispy tofu, chopped green onion, sliced radish, carrot noodles, sliced avocado, julienned spinach, pea sprouts, Thai basil, and red bell pepper
Instructions
Soup
- In a medium pot, heat coconut oil over medium-high heat. Add garlic, ginger, carrot, and curry paste or powder. Cook, stirring often for 2 minutes.
- Add vegetable broth and Creamer potatoes. Turn heat down to medium, cover, and simmer for 20 minutes (or until potatoes are fork tender.)
- Add coconut milk and blend on high until smooth and creamy. Taste and adjust salt.
- Serve topped with tofu and veggies.
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.
- Heat coconut oil over medium-high heat. Add tofu and cook, stirring/turning often until golden-brown and crisp.
Notes
Notes on spiciness: Going the intended red curry paste direction, this soup is spicy. If you LOVE really spicy food, use 2-3 teaspoons of red curry paste. If you like spicy food use 1 tablespoon of mild yellow curry powder and 1/2-1 teaspoon red curry paste. If you prefer something milder, skip the red curry paste and use 1 tablespoon of mild yellow curry powder. Add more coconut milk if you find the soup too spicy (adjust salt to taste, if needed.)