“Veggie-packed” is totally my thing. My goal for every meal is to pack in as many vegetables as I can. My grocery shopping trips are typically 30 minutes spent in the produce section and 5 minutes zipping through the rest of the store.
The easiest way to eat the recommended 8 servings of vegetables a day is to get a few servings in lunch and dinner–and there’s no better meal to help you achieve that goal than soup.
All you need to do is start with a flavorful base and add vegetables. You can’t go wrong! This Veggie-Packed Tofu Coconut Red Curry Soup is the perfect example. A creamy coconut curry broth is simmered with onions, carrots, garlic, mushrooms, and bok choy. Add tofu for protein and you have a balanced meal in a bowl.
This soup is ideal for cleaning out the crisper drawer too, so don’t limit yourself to the vegetables listed in the recipe. Zucchini, sweet potatoes, winter squash, cabbage–they’ll all work here. If you’re not into tofu, try a can of chickpeas instead or skip the protein altogether.
While the recipe makes a big pot of soup, it’s one of those dishes that tastes even better after a day or two in the fridge. (You can freeze it too!) The broth might separate a bit, but it will come back together when reheated and stirred.
Photos by Ana Stanciu
Veggie-Packed Tofu Coconut Red Curry Soup
The ultimate clean-out-the-crisper-drawer soup, customize this recipe with whatever vegetables you have on hand.
Ingredients
- 1 tablespoon coconut oil
- 1 small onion thinly sliced
- 1 large carrot sliced
- 2 cloves garlic minced
- 3 tablespoons Thai red curry paste
- 1 tablespoon grated ginger root
- 8 ounces sliced white mushrooms
- 1 bunch bok choy chopped
- 6 cups vegetable broth
- 1 13.5-ounce can coconut milk
- 2 tablespoons soy sauce coconut aminos or tamari
- 1 16-ounce package firm tofu, pressed and cut into 1-inch cubes
- Salt to taste
- 2-3 teaspoons brown or coconut sugar optional
- Sliced green onions cilantro & basil leaves, and lime wedges for serving
Instructions
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Melt the coconut oil in a large Dutch oven over medium heat. Add the onions and carrots; cook for 3 minutes, or until they're just beginning to soften. Stir in the garlic, curry paste, and ginger and heat for 1 minute, until fragrant.
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Add the mushrooms and bok choy to the pot and stir to coat them in the curry paste. Cook for about 5 minutes, or until the vegetables are tender.
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Pour the broth, coconut milk, and soy sauce into the pot. Bring to a slow boil, then reduce to a simmer and cook for 10 minutes. Add the tofu cubes to the pot and cook for 5 minutes more.
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Remove the pot from heat and season with salt to taste and add sugar, if using. Ladle into bowls and garnish as desired.
