Coconut Curry Soup with Any Ingredients

• oil1 tablespoon
• onion, chopped↗1
• garlic, minced↗3
• ginger root, peeled and grated↗1
• red curry paste↗1
• turmeric↗1
• salt↗1 teaspoon
• sugar↗2 tablespoon
• young Yukon potatoes↗12
• canned coconut milk14 ounce
• vegetable broth↗3 cup
• firm tofu↗24 ounces
• any fresh vegetable toppings you have (see notes)

Step-by-step instructions

1. 1

   PREPARATION: Start pressing the tofu in this handy tofu press. It's amazing. (Or devise a method to squeeze water out of the tofu while making the soup.)

2. 2

   SOUP SAUTÉ: Heat oil in a large pot over medium heat. Add onion, garlic and ginger, sauté for a few minutes until fragrant. Do not let the garlic burn or brown. Add curry paste, turmeric, salt and sugar. Sauté for a few more minutes. Add potatoes, coconut milk and broth. Simmer until the potatoes become tender.

3. 3

   BLEND THE SOUP: Let it cool slightly (I can never wait long...), then transfer to a blender and blend until smooth and silky. The soup should be rich and thick enough to coat the back of a spoon. Add more water or broth as needed (I think I added about 2‑3 cups) to thin it.

4. 4

   FRY THE TOFU: Remove the tofu from the press and cut into small pieces. In the same pot heat a little more oil and add the tofu, frying while stirring until light golden. Pour in a small amount of the blended soup – it will sizzle and jump, giving the tofu a wonderful color and caramelized crust. Remove from heat when the tofu is deep golden and crispy.

5. 5

   SERVE: Top each bowl of soup with fresh vegetable toppings and the crispy caramelized tofu and enjoy the wonderful combination of salad and soup.