Thai Curry Soup

Thai Curry Soup

I'm not very good at buying groceries based on what I plan to cook. I do things the other way around. This meal came together based on a need to use some tofu in our fridge along with a leftover yam. This is a cross between a soup and a stew, full of flavour and colour.

Thai Curry Soup

This pot of goodness is, like most of what I cook, easy to make. You will need:

1 can of coconut milk, light or regular

2 medium sized yellow or red-skinned potatoes

1 carrot, peeled

1/2 of a large yam, peeled

1/2 a block of tofu

1 tablespoon of red thai curry paste (you can sub green if you prefer)

1 tsp of tumeric

1 tsp of garam masala

1 tsp curry powder

1/2 tsp of smoked paprika

1/4 tsp of cayenne pepper

1 tsp oil

salt & pepper to taste

Thai Curry Soup

Chop the veggies and tofu into bite sized pieces. Heat the oil in a medium pot over medium heat. Add the veggies, coating them in the oil. Cook for 2 minutes. Pour in the coconut milk. Add the curry paste and seasonings. Stir to combine. Bring the mixture to a boil. Cover and reduce the temperature to med-low. Cook until the veggies are cooked through but not mushy, about 20 minutes. Remove from heat, check your seasoning, and serve. Serves 2.

Soup & Salad

Isn't cooking with colour fun? Happy Saturday xx Allison