Vegetable Red Thai Curry Soup with Tofu Croutons

Vegetable Red Curry Soup with Tofu Croutons

Red Thai Curry is one of our absolute favorite flavors and we love this soup for it!  Full confession, we just love curry, period. We’ve rewritten this recipe using spiralized zucchini because spiralized veggies really look so pretty, but you can easily chop the zucchini into half moons, if you don’t have a spiralizer or don’t feel like using it, and the soup will be just as lovely.   If you aren’t on to us yet, we love having a weeknight soup that is healthy and rich in flavor with enough leftovers for lunch the next day to help with our busy schedules.  Give it a go and let us know what you think!

What you'll need

  • 8 ounces extra firm tofu, cut into ½ inch cubes
  • Freshly ground salt
  • 2 tablespoons red Thai curry paste, or more to taste 
  • 3 tablespoons coconut oil or EVOO, plus more for the tofu croutons
  • 3 large shallots, chopped
  • 1½ pounds (or 3 small/medium) zucchini, spiralized or cut into ¼ inch half moons
  • 12 ounces potatoes, unpeeled and cut into tiny cubes
  • 4 cloves garlic, chopped
  • 2 cups flavored vegetable broth  
  • 1 (14 ounce) can coconut milk
  • Basil for garnish (optional)

Prep + Cook

  1. Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for about 5 minutes, or until the pieces are browned on one side.  Toss gently  once or twice, and continue to cook until the tofu is firm & golden and still bouncy (about 3-4 minutes) and set aside.
  2. Spiralize, or chop, the the zucchini along with the potatoes and set aside separately.  Also, chop the garlic and shallots and set aside separately.
  3. Mash the curry paste into the coconut oil until the paste is well incorporated.  Heat the paste in a large pot over medium heat until fragrant, about 1 minute.
  4. Stir in the shallots and a couple pinches of salt and sauté until the shallots are tender, another couple of minutes. Stir in the potatoes and zucchini (if you chopped them into half moons. If you spiralized, wait until the end) and cook until the zucchini starts to get tender.  Stir in the garlic, then add the broth and coconut milk.  Bring to a boil, then lower heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. 
  5. Taste and adjust the seasoning, adding more salt or curry paste, if needed. 
  6. Serve each bowl with a half handful of spiralized zucchini (if you made it that way) topped with some of your golden tofu croutons, & ENJOY!

Serves 6


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Author:  Jennifer Kuhar

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