Super Easy coconut curry soup #coconut #soup #recipes #easy #curry

The brilliance that is this rainbow veg bowl of coconut curry soup which is transforming my face into a changeless heart eyes emoticon.

While you make the soup, the convenient little press will crush out all the water from the tofu all alone – and there is no requirement for you to mess around with an entire whole move of paper towels or get tofu water everywhere.

Getting all that water out diminishes the tofu-mush-factor. At that point, when you cook it, it will get brilliant darker and fresh outwardly and you'll cherish it.

Alright, here's the thing I've really needed to disclose to you the entire time yet got a little occupied by the tofu press.

This soup is somewhat similar to SOUP MEETS SALAD. Which sounds absolutely peculiar. What's more, looks somewhat peculiar. You work everything up and, just, it becomes something abnormal looking. I can acknowledge that.

Also try our recipe : CAULIFLOWER CHEESE NUGGETS #nuggets #cauliflower #vegetarian #breakfast #easy

INGREDIENTS

• 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

1. 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.)
2. 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.
3. 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.
4. 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.
5. TOP AND SERVE: Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.

Source : bit.ly/2oYxuW8

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