Description
Discover how to make a delicious and aromatic Coconut Curry Soup that will warm your soul. This easy recipe is perfect for cozy nights in!
Ingredients
- 1 tbsp. (15 ml) vegetable oil
- 1 medium sized white onion, finely chopped
- 1 red pepper, finely chopped
- 3 cloves of garlic, finely chopped
- 1 2-inch (5 cm) cube of ginger, grated or finely chopped – skin removed
- 1 tbsp. (15 ml) curry powder
- 1 tsp. (5 ml) cumin
- 1 cup (240 ml) butternut squash, cubed
- 3 tbsp. (45 ml) red curry paste
- season to taste
- 1/2 tsp (2.5 ml) chili flakes – add as little or as much as you’d like
- 1 can coconut milk
- 4-6 cups (960-1440 ml) boiling water, more if you find the soup is too thick
- 2 tsp. (10 ml) vegetable stock paste
- 2 tbsp. (30 ml) nutritional yeast
- 1 tbsp. (15 ml) soy sauce
- 1 tbsp. (15 ml) brown sugar
- 1 cup (240 ml) cubed tofu, optional
- 45 g uncooked vermicelli rice noodles
- garnish with: fresh cilantro, lime, jalapeños pepper and red onion
Instructions
- In a large pot, pour in the vegetable oil and warm it for 20-30 seconds on medium-low heat. Add the chopped white onion and let it cook for about 5 minutes, stirring regularly to prevent it from burning.
- Next, include the chopped red pepper and sauté for 1-2 minutes. Introduce the garlic, ginger, curry powder, and cumin to the pot, allowing them to cook for 3-5 minutes. The longer they cook, the more aromatic the soup will become.
- Add the cubed butternut squash, reduce the heat to low, cover the pot with a lid, and let it cook for 5 minutes, or until the squash is soft.
- Take off the lid, turn the heat up to high, and incorporate the red curry paste, preferred seasoning, chili flakes, coconut milk, boiling water, vegetable stock paste, nutritional yeast, soy sauce, brown sugar, and cubed tofu. Stir thoroughly until everything is well mixed, then bring the mixture to a boil.
- Once it starts boiling, add the vermicelli rice noodles and lower the heat. Follow the package instructions to cook the noodles properly.
- Serve the soup hot, garnished with fresh cilantro, lime, jalapeños, and red onion.
Notes
- For a more flavorful dish, use full-fat coconut milk instead of light coconut milk.
- Opt for tofu with a firmer texture to enhance the soup’s protein content.
- Adjust the amount of chili flakes to suit your spice tolerance and control the dish’s heat level.
