Thai and Indian flavors abound in this delicious soup. Greens and fiber in abundance. It’s perfect for a chilly autumnal evening. The secret is to gradually include each ingredient and give each flavor time to emerge before moving on to the next. This will guarantee that the ingredients are evenly distributed and the tofu has a pleasant flavor.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons olive oil
- ¼ cup minced fresh ginger
- 5 cloves garlic, minced
- ½ cup diced onion
- 2 small carrots, sliced
- 1 tablespoon green curry paste
- 1 (10 ounce) can diced tomatoes with jalapeno peppers, drained
- ¼ teaspoon ground cumin
- ¼ teaspoon curry powder
- ½ cup diced tofu
- 1 cup shredded kale
- 1 (14 ounce) can coconut milk
- 3 cups vegetable broth
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ teaspoon kosher salt
- 3 scallions, sliced
- 1 dash sriracha sauce
Instructions
- Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
- Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.
- I had some leftover caramelized onion that I stirred into with the diced onion in step 1.
Reviews
Delicious! My supermarket had only green curry sauce that already included coconut milk, rather than green curry paste, so I used that and omitted the separate coconut milk. I also threw in some summer squash I needed to use up. I had no jalapeno and had to use a can of green chiles. I froze the tofu first to make it firmer.
Amazing soup. So delicious! I would double the tofu amount and after sauteing it for favor, remove and add it at the end because it fell apart too much for my taste. Also, I doubled the cumin bc I didn’t have curry powder. Just the same goodness.
Tasty soup. I used red curry paste as that was what I had in the fridge. Was pretty filling with the beans and tofu