A popular recipe in my house is for a coconut curry soup that is loaded with vegetables and “perfect tofu.” I usually prepare this dish once a week during colder months because it’s both easy and comforting.
The list of ingredients might seem a little long, but don’t be scared. You can leave out an ingredient or two, and the soup will still be delicious. The only required items on the list below are the coconut milk, a little salt, and some curry powder, if you ask me. The rest is up to you.
To make a more filling meal, try serving the soup over noodles—udon, soba, and even budget-friendly ramen work very well. And to spice up the dish, add a few drops of Sriracha to the broth after ladling it out.
Coconut Curry Soup
1 cup broccoli florets
1 Tbsp. olive oil
1/4 onion, sliced
2 cloves garlic, minced
1/2 carrot, julienned
3 white button mushrooms, sliced
1 12-oz. can coconut milk
1 cup vegetable broth
Juice of 1/2 lime
1 tsp. salt
2 tsp. Madras curry powder
Perfect tofu (optional)
1 Tbsp. chopped cilantro
•Bring 2 cups of water to a boil in a small saucepan over high heat. Add the broccoli and cook for 1 minute. Drain and set aside.
•In a medium sauce pan over medium-low heat, add the olive oil then the onions. Sauté for 2 to 3 minutes, or until just soft. Add the garlic, carrot, mushrooms, and cooked broccoli and cook for an additional 2 minutes.
•Add the coconut milk and broth to the pan and stir well. Add the lime juice, salt, and curry powder, then let simmer for about 5 minutes, being careful not to let the soup boil.
•Remove from heat and serve the soup with perfect tofu and chopped cilantro.
Makes 4 servings