Green Curry Soup with Tofu and Vegetables
RETURN TO RECIPES
SERVES 6 - 8
This green curry soup is the winter weeknight meal you didn't know you needed! Warming curry mixed with fresh ginger, garlic, and sweet coconut milk make for a delicious flavor profile. Hearty vegetables and silky tofu marry perfectly in the tangy broth, while vermicelli noodles round out this soup for a hearty meal on a cold evening.
- In a large stockpot or Dutch oven, heat the olive oil until warm, about 2 minutes. Add the onion and shallot. Cook until translucent, about 3-5 minutes. Add the garlic, ginger, salt, pepper, and brown sugar. Cook for an additional 2 minutes–until the flavors combine.
- Add the mushrooms and cook until slightly browned, 2-3 minutes. Add the Thai curry paste, fish sauce, broccoli florets and carrots. Cook for another 2 minutes until the curry paste has dissolved.
- Add the vegetable stock to the vegetables and bring to a boil. Once the stock is boiling, reduce the heat to low and stir in the coconut milk, coconut cream, and tofu. Simmer for 10-15 minutes to allow the flavors to blend.
- Add the vermicelli noodles and cook for 2-3 minutes until the noodles are soft. Stir in the lime juice.
- Ladle the soup into bowls and top with the slices of jalapeño, basil, and cilantro.
Serve with lime wedges.
INGREDIENTS
- 2 tablespoons olive oil
- 1 yellow onion, peeled and sliced
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 1-inch fresh ginger, grated
- 1-1/4 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 8 oz mushrooms, sliced
- 4 tablespoons Thai green curry paste
- 2 teaspoons fish sauce
- 12 oz. broccoli florets, halved
- 2 large carrots, thinly sliced
- 8 cups vegetable stock
- 1 can (13.6 oz) full fat coconut milk
- 1/4 cup coconut cream
- 1 block firm tofu, drained and cut into 1" cubes
- 8 oz vermicelli noodles
- 1 tablespoon fresh lime juice
Toppings:
- Jalapeño pepper, sliced thinly
- Basil leaves
- Cilantro leaves
- Lime wedges
