Thai-Indian Veggie Soup
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
52
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 tsps
Olive Oil1 cup
Ginger (minced fresh)5 cloves
Garlic (minced)1 cup
Onion (diced)2 small
Carrot (sliced)1 tbsp
Green Curry Paste1 tsp
Ground Cumin1 tsp
Curry Powder1 cup
Tofu (diced)1 cup
Kale (shredded)400 g
Coconut Milk (can)3 cups
Vegetable Broth1 tsp
Kosher SaltDirections:
1
Heat oil in a large pot over medium heat
2
Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes
3
Add onion; cook and stir until softened, about 4 minutes
4
Stir in carrots; cook until they start to soften, about 4 minutes
5
Stir in green curry paste
6
Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes
7
Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes
8
Add kale; cook until slightly wilted, 3 to 4 minutes
9
Pour in coconut milk and bring soup to a simmer, about 5 minutes
10
Pour in vegetable broth and chickpeas; season with salt
11
Simmer soup, uncovered, until flavors combine, about 20 minutes
12
Serve soup garnished with scallions and sriracha