INGREDIENTS
- 1 tâblespoon oil
- 1 onion, chopped
- 3 cloves gârlic, smâshed
- 1 knob of ginger, peeled ând grâted
- 1–2 tâblespoons red curry pâste
- 1–2 tâblespoons turmeric
- 1 teâspoon sâlt
- 2 tâblespoons sugâr
- 12 bâby yukon potâtoes
- 2 14-ounce câns coconut milk
- 3 cups vegetâble broth
- 24 ounces extrâ firm tofu
- ânything you hâve for fresh veggie toppings! see notes
- PREP: Stârt smushing the tofu in thât nifty TOFU PRESS. It’s âmâzing. (Or rig up some kind of system to press the wâter out of the tofu while you prepâre the soup.)
- SIMMER SOUP: Heât the oil in â lârge pot over medium heât. âdd the onion, gârlic, ând ginger, ând stir fry for â few minutes until frâgrânt. Don’t let the gârlic burn or brown. âdd the curry pâste, turmeric, sâlt, ând sugâr. Stir fry for ânother few minutes. âdd the potâtoes, coconut milk, ând broth. Simmer until the potâtoes âre soft.
- Full instructions see pinchofyum.com
Coconut Curry Soup
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Oleh
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