Quick and easy Thai curry coconut soup recipe with tofu and vegetables Recipe
Every Monday at lunch time, my husband Ted surprises his office staff with soup I made on the weekend. I can't remember exactly when this Monday soup ritual began, but I love it, because I am a Sunday soup maker, a big pot soup maker, and always cook far more than the two of us need. Inspired by whatever is in the pantry, and leftovers from the weekend's cooking, I begin tossing ingredients into the stock pot. Most often, there's no plan; in this case, I knew at the outset that I wanted to make a quick and easy spicy Thai curry coconut soup. With tofu in the refrigerator, the decision to go meatless was a no-brainer. Leftover chicken or turkey, or shredded rotisserie chicken, would be a fine addition. Both coconut milk and tofu stand ready to absorb any flavors from the surrounding soup, so make sure you use enough fragrant Thai green curry paste, fresh lime and cilantro. (I like the Maesri and Mae Ploy brands of curry paste, which are all-natural.) This dairy-free soup will keep for a couple of days in the refrigerator, in a container with a tight-fitting lid.
Thai curry coconut soup with tofu and vegetables
From the pantry, you'll need: coconut milk, green curry paste, fish sauce, lime, brown sugar, red pepper flakes.
Serves 3-4.
Ingredients
- 2 tsp Thai green curry paste (storebought or homemade)
- 1/2 cup extra-firm diced tofu, drained
- 1/4 cup finely diced zucchini
- 1/4 cup finely diced red bell pepper
- 2 scallions, finely sliced
- 13.5-oz can coconut milk
- Pinch of mild red pepper flakes
- 1 tsp fish sauce (or soy sauce, for vegetarian/vegan)
- 1/2 tsp brown sugar
- Juice of 1/2 lime
- 2 Tbsp roughly chopped cilantro, plus more for garnish
Directions
In a 3-quart saucepan, heat the curry paste over medium heat for 1 minute, stirring occasionally. Add the tofu, zucchini, bell pepper and scallions, and mix together with the curry paste.
Pour in the coconut milk and remaining ingredients. When you see bubbling around the edges of the pan, lower the heat to simmer and cook for 10 minutes.
Serve hot, garnished with additional cilantro leaves.
More quick and easy Asian-inspired soup recipes (from Soup Chick):
Quick and easy hot and sour soup with tofu, shiitake mushrooms and noodles
Quick and easy Chinese dumpling soup
Quick and easy Thai hot and sour shrimp soup
Quick and easy egg drop soup
Quick and easy miso soup
Other recipes that use these pantry ingredients:
Moroccan coconut and chick pea soup, from Gluten-free Goddess
Coconut-lime turkey (or chicken) and rice soup, from Kalyn's Kitchen
Coconut green curry mussels, from Sassy Radish
Hamachi with coconut green curry vinaigrette, from A Communal Table
Meatball curry with green coconut cilantro sauce, from Girl Cooks World