As the October chill continues and I prepare to be the laziest and pretty well hibernate for the winter except for to go to work (ugh, mornings are too dark!) and watch documentaries, all I want is soup. Not only is soup a warm thing, but cooking typically for one, it lasts forever and ever until I get sick of it and then I only have to actually cook a couple of times a week.
One of my very favourite soup recipes is this Red Curry Vegetable soup I am about to share with you. Filled with some of my favourite veggies, this soup is colorful and beautiful to look at. Stealing a queue from my favourite Vietnamese joint that puts fried potatoes and tofu in their curry soup, I have panfried my potatoes to accomplish something similar. Sooooo damn yummy. The curry paste in this soup warms the bones in a way only galangal and chilles can, and the added coconut milk towards the end provides a slight escape from the heat, and a beautiful richness. This broth is delightful to slurp up! Garnish with some lime and basil and soy sauce and Siracha at the end and life rules. Seriously guys, I could just look at this soup all day and feel so happy. Try it for yourself!
1 medium yellow onion
2 cloves garlic, minced
2 medium sized potatoes, baked
1 large carrot, chopped
2-3 cups broccoli and or cauliflower
1 red bell pepper, sliced
1 cup shelled edamame
1 package of deep fried tofu (or deepfry your own, I use the cute mini puffs that I get from my favourite Chinatown market though.)
6 cups veggie broth
2 tbsp red curry paste (or your spiciness preference, If using storebought read the label to confirm its vegan-ness!)
1 can coconut milk
1 lime, cut into wedges
basil, for garnish
Half pound of thick rice noodles
-Before you start with the actual soup, cook your rice noodles separately following instructions and strain. Set aside.
-With your preferred oil, cook diced yellow onions on medium heat for one minute. Add minced garlic, as well as diced baked potatoes until potatoes and onions start to brown a little (adding more oil if necessary to accomplish this).
-Deglaze with one cup of veggie broth, then add the rest of the broth. At this point, also stir in your red curry paste.
-Add all other vegetables you would like, and bring to a boil until veggies have softened. Switch to low, simmering heat.
-Add tofu, and stir in coconut milk and simmer for five minutes.
-Remove from heat. For each serving (this recipe serves approximately 4-6), take a handful of noodles and place them at the bottom of the bowl. Pour soup over top.
-Garnish with a lime wedge and basil. Maybe even bean sprouts if the ones at your grocery store look decent-mine did not. I also love adding some organic soy sauce and Siracha to my soup!
If you plan on saving some of this soup for later, I do plan on packing away the rice noodles separately so that you can portion them for each serving! Otherwise, sometimes they slip around too much when trying to serve and someone ends up with no noodles at all!
I hope you lovelies enjoy slurping up this soup! ❤