The challenge with a lot of soups are that you want to cook them in a slow cooker for the best flavors. But if you are like me, you forget to start it in the morning and then it is too late at night when you get home. The Easy Thai Coconut Soup with Tofu (video link-check it out please) goes together quickly. It is especially fast if you have your veggies already chopped up. Or you can use veggies that do not take much chopping.
This is a great soup for a wintery day, even though I bet it would taste great chilled in the summer time. Right now it is perfect for Easy Thai Coconut Curry Soup with Tofu with winter still hanging around. Recently this soup was showcased in a soup class I taught for 12 of my friends. It was a hit, one of my friends, Tracey said she has made it several times since the class and loved it! It is definitely time to share it with you. If you don’t have vegetable broth on hand, use water instead with the seasoning that are indicated in the notes below.
You can put in a variety of vegetables, it does not need to be the ones that are shown in the video. A variety of bright colors is always pleasing to the eye which just makes then taste better don’t you think so? Check out some of the vegetable ideas that are listed below the recipes. I’d love to hear which ones you use- please note them below.
Easy Thai Coconut Curry Soup with TofuPrint Recipe
- 1 heaping tablespoon coconut oil
- 1/4 cup red or yellow onion, diced
- 2 celery stalks, sliced thin
- 2/3 cup organic firm tofu, cubed
- 1 garlic clove, minced
- 1 inch piece fresh ginger peeled and sliced thin or minced
- 1-1/2 cups chopped fresh vegetables- see below for vegetable suggestions
- 1 cup organic vegetable broth or *see notes below
- 2 ounces of thin flat rice sticks -break them in half
- 1-15 ounce can coconut milk
- 1 heaping teaspoon red thai curry paste
- 1 teaspoon kosher salt
- lime wedge, squeeze into soup
- few sprigs fresh cilantro
1. Sauté diced onion, celery and tofu in coconut oil over medium high heat.
2. Once tofu is browned on the edges add garlic and ginger, turn heat down to medium, cook for few moments more until garlic is fragrant.
3. Put sautéd ingredients in medium sauce pan, add chopped vegetables and broth, cover bring to a simmer
4. Add rice sticks breaking them in half if desired.
5. Add coconut milk and red thai curry paste, bring to a simmer, once rice sticks are soft approximately 3-5 minutes add kosher salt to taste.
Serve with a wedge of lime and garnished with sprigs of cilantro.
Ideas for Veggies combinations: 1) broccoli, red, yellow bell peppers, carrot slices 2) snow peas, red bell peppers, sliced mushrooms 3) sliced scallions, carrot slices, slices zucchini 4) thin slices sweet potatoes, red bell pepper, slices cauliflower ok you get the idea, have fun with the ideas. *If you don't have vegetable broth use 1 cup water and add 1/4 teaspoon turmeric, 1/4 teaspoon poultry seasoning, 2 pinches rubbed thyme; 2 pinches pepper; plus extra kosher salt at the end.
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