![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/06\/Anything-You-Have-Coconut-Curry-Soup.png\")
Anything-You-Have Coconut Curry Soup<\/p>\nAnything-You-Have Coconut Curry Soup<\/p>\n
<\/p>\n
1 T. oil<\/p>\n
1 onion, chopped<\/p>\n
3 cloves garlic, smashed<\/p>\n
1 knob of ginger, peeled and grated<\/p>\n
1\u20132 T. red curry paste<\/p>\n
1\u20132 T. turmeric<\/p>\n
1 tsp. salt<\/p>\n
2 T. sugar<\/p>\n
12 baby yukon potatoes<\/p>\n
2 14\u2013ounce cans coconut milk<\/p>\n
3 cups vegetable broth<\/p>\n
24 ounces extra-firm tofu<\/p>\n
anything you have for fresh veggie toppings<\/p>\n
<\/p>\n
Start smushing the tofu in that nifty TOFU PRESS. It\u2019s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the 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\u2019t 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. Allow to cool slightly (I can never wait very long\u2026) 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. 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 \u2013 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. Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.<\/p>\n","protected":false},"excerpt":{"rendered":"
Anything-You-Have Coconut Curry Soup 1 T. oil 1 onion, chopped 3 cloves garlic, smashed 1 knob of ginger, peeled and grated 1\u20132 T. red curry paste 1\u20132 T. turmeric 1 tsp. salt 2 T. sugar 12 baby yukon potatoes 2 14\u2013ounce cans coconut milk 3 cups vegetable broth 24 ounces extra-firm tofu anything you have for fresh veggie toppings Start smushing the tofu in that nifty TOFU PRESS. It\u2019s amazing. (Or rig up some kind of system to…<\/p>\n