It’s just another one of those days when a can of anything from a shelf somewhere needs to be made into a bowl of something. Hello, Coconut Milk. I’ve seen you around here before. Maybe everyday for the last month. You come here often/never leave. You spend a lot of time with the Sliced Water Chestnuts, huh? I’d like to do something about that. No one should have to spend so much time with that asshole.
Get the fuck off my shelf and get into my Curry Coconut Tofu Soup.
I never make soup. It’s true. SoupCat’s out of the bag. But I think after making this one, I might have to get more into it. Soup is so wonderful for making your messy my-roommate-hasn’t-been-home-for-the-last-week-and-I’ve-let-myself-go apartment smell like heaven. Curry coconut heaven. (Like there’s any other kind?) In fact, I keep going in and out of my apartment just so I can be repeatedly smacked in the senses by the goodness of it all. It is not at all making my dog homicidal. Nope. He’s adjusting. Adjusting to being homicidal.
This soup is a little spicy, a little sweet, a lot good. Just like me. GOD I’M CUTE, RIGHT? Now stop putting chili garlic sauce on me!
CURRY COCONUT TOFU SOUP
makes 4 servings, 9oz or so each
inspired by Cooking Light’s Fiery Tofu and Coconut Curry Soup
- 1 teaspoon coconut oil
- 60g yellow onion, chopped
- 2 cloves of garlic, minced
- ¾ teaspoon ginger, grated
- 60g shredded kale, divided
- 1 14oz can light coconut milk
- 2 cups vegetable stock
- 180g cauliflower florets
- 1-2 tablespoons of thinly sliced pealed ginger
- 1 teaspoon garam masala, divided
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- a dash of salt
- 9 ounces extra firm sprouted tofu, cubed
- scallions, sliced for garnishing
- a dab of chili garlic sauce
Soup, there it is:
In a big pot or a big wok (as I have lamented 1000 times already, I have exactly two pots in my arsenal of shitty kitchen equipment meaning everything I make can be made in a big wok), heat up your coconut oil. Toss in the onions with a ¼ teaspoon of garam masala and sauté a bit until the onions soften. Add in the garlic and grated ginger and cook for about 30 more seconds or until the garlic is fragrant but not at all burnt in the slightest nope never.
Toss in about half of the kale and continue to stir fry just until it wilts a bit. Add in the cauliflower, ginger slices, vegetable stock, and coconut milk. Season with the remaining garam masala, curry powder, cumin, and red pepper flakes. Salt and adjust the spices to taste.
Bring everything to a boil, cover, and reduce to a simmer for 25 minute or so.
Add in the tofu and the remaining half of kale (two slightly different textures of kale in one soup? I’m for it!) and simmer for another 5 minutes.
Serve with some sliced scallions and hot chili garlic oil if you’re into living dangerously. And maybe some peanuts, why not. Unless you are allergic to nuts. That would definitely be a good example of why not.