Recipe By Marci
Rating
Published Mar 10th
Prep 25m Cook 45m Additional - Ready In 1h 10m
Servings 6 servings Calories 265.3

This soup is full of Thai and Indian goodness. Lots of fiber and greens. It’s great on a cold, fall evening. The key is to slowly add each ingredient and let each flavor develop before going on to the next addition. That will help distribute the flavors and ensure that the tofu has a nice taste.

Recipe Ingredients

  • 2 teaspoons olive oil
  • ¼ cup minced fresh ginger
  • 5 cloves garlic, minced
  • ½ cup diced onion
  • 2 small carrots, sliced
  • 1 tablespoon green curry paste
  • 1 (10 ounce) can diced tomatoes with jalapeno peppers, drained
  • ¼ teaspoon ground cumin
  • ¼ teaspoon curry powder
  • ½ cup diced tofu
  • 1 cup shredded kale
  • 1 (14 ounce) can coconut milk
  • 3 cups vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • ½ teaspoon kosher salt
  • 3 scallions, sliced
  • 1 dash sriracha sauce

Cooking Directions

  1. 1 Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
  2. 2 Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.

Nutrition Facts

  • Calories 265.3
  • Carbohydrate 23.5 g
  • Fat 19 g
  • Fiber 5.1 g
  • Protein 8.1 g
  • Saturated Fat 12.9 g
  • Sodium 803.2 mg
  • Sugar 3.2 g

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Chef's Notes

I had some leftover caramelized onion that I stirred into with the diced onion in step 1.

Reviews

  1. Amazing soup. So delicious! I would double the tofu amount and after sauteing it for favor, remove and add it at the end because it fell apart too much for my taste. Also, I doubled the cumin bc I didn’t have curry powder. Just the same goodness.
  2. Tasty soup. I used red curry paste as that was what I had in the fridge. Was pretty filling with the beans and tofu
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