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Coconut curry soup with potatoes topped with crispy golden tofu and fresh vegetables in a ceramic bowl

Coconut Curry Soup with Potatoes and Golden Tofu Toppings

Coconut curry soup is a creamy, comforting bowl with a silky potato-based texture, rich curry flavor, crispy golden tofu, and fresh toppings. It is a satisfying recipe for an easy homemade meal with plenty of texture and flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings (about 1 cup soup + lots of tofu and toppings per serving)
Course: Dinner
Cuisine: Thai-Inspired
Calories: 454
Ingredients Method Notes

Ingredients
  

Coconut Curry Soup
  • 1 tablespoon oil
  • 1 onion, chopped
  • 3 cloves garlic, smashed
  • 1 knob of ginger, peeled and grated
  • 1-2 tablespoons red curry paste
  • 1-2 tablespoons turmeric
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 baby yukon potatoes
  • 2 14-ounce cans coconut milk
  • 3 cups vegetable broth
Golden Tofu Toppings
  • 24 oz / 680 g extra-firm tofu
Fresh Veggie Toppings
  • anything you have for fresh veggie toppings! see notes

Method
 

Preparation
  1. Press the tofu to remove excess moisture using a tofu press or another pressing method while preparing the soup.
  2. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, then cook for a few minutes until fragrant while keeping the garlic from browning.
  3. Stir in the red curry paste, turmeric, salt, and sugar, and cook briefly to combine the seasonings with the aromatics.
  4. Add the potatoes, coconut milk, and vegetable broth. Simmer until the potatoes are tender.
Blending
  1. Let the soup cool slightly, then transfer it to a blender and puree until smooth and silky.
  2. Adjust the consistency with additional water or broth as needed until the soup reaches a thick texture that coats the back of a spoon.
Topping
  1. Remove the tofu from the press and cut it into small pieces.
  2. Heat a small amount of oil in the same pot and cook the tofu pieces until they become light golden brown.
  3. Add a small amount of the pureed soup to the tofu and continue cooking until the tofu develops a deep golden color and crisp exterior.
  4. Remove the tofu from heat.
Serving
  1. Top each serving of soup with fresh vegetable toppings and crispy caramelized tofu.

Notes

Topping options include green onions, cilantro, basil, red or green cabbage, asparagus, baby kale, carrots, zucchini shreds, bell peppers, mushrooms, spinach, broccoli, snap peas, and bean sprouts. Regular or light coconut milk can be used; nutrition information is based on light coconut milk. Potatoes can be replaced with sweet potatoes, carrots, or eggplant, and green curry paste can be used instead of red curry paste.