Thai Coconut Curry Soup Made Your Way by 30Seconds Food

1 tablespoon oil

1 onion, chopped

3 cloves garlic, smashed

1 knob of ginger, peeled and grated

1-2 tablespoons red curry paste

1-2 tablespoons turmeric

1 teaspoon salt

2 tablespoons sugar

12 baby yukon potatoes

2 14-ounce cans coconut milk

3 cups vegetable broth

24 ounces extra firm tofu

anything you have for fresh veggie toppings! see notes

INSTRUCTIONS

PREP: Start smushing the tofu in that nifty TOFU PRESS. It's amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.)

SIMMER SOUP: Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don't let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.

BLEND SOUP: Allow to cool slightly (I can never wait very long...) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed.

FRY TOFU: Remove the tofu from the press and cut into small pieces. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup - it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat with the tofu is deep golden brown and crispy.

TOP AND SERVE: Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.

NOTES

Toppings: green onions, cilantro, basil, red or green cabbage, asparagus, baby kale, carrots, zucchini shreds, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts... ANYTHING YOU HAVE.