It is cold, grey, windy, raining, and beautiful. Naturally, that makes this the perfect sort of day for some soup. Not just any soup, but a creamy vegetarian coconut curry with lots of lime and a little kick.
We’re watching my parents dogs this weekend, which means I’m currently sitting on a couch, covered in a thick blanket and four incredibly snuggly dogs. No one wants to sit alone while the wind is blowing the chill air along the floorboards and the rain is falling gently in through the that open door, which is propped open with the knowledge that there are at least two monsters here that can’t be trusted for a single second. If I weren’t covered in warm dogs, it might be chilly in here, but the combined heat of the five of us packed in like sardines is keeping us all nice and toasty. Occasionally, one of the cats pokes its head in the living room, and the dogs are faced with the very difficult choice of whether or not to get off of the warm couch and give chase. They rarely bother.
Watching the sky grow steadily darker, this bright vegetarian coconut curry was the perfect antidote to the cold and grey day. So rich and silky, but bright with lime juice and the pop of fresh peas and beans, it was easy to forget the cold and the rain.
Today’s soup is not only gluten-free, but vegetarian and lactose free as well. Without the fish sauce, it could easily be made vegan! The creaminess comes from the coconut milk rather than butter or cream. Full of tofu, carrots, peas, and edamame, as well as lime juice, chiles, and turmeric, this soup is warm, comforting, and incredibly healthy. It’s also delicious!
Deliciously Warm and Incredibly Healthy Vegetarian Coconut Curry
- 2 Tbs oil (I like coconut here, but any neutral oil is great)
- 2 ea chili, seeds removed and minced (I used thai chilies, Serrano or even jalapeño would be perfect)
- 1 shallot, minced
- 2 ea cloves garlic, minced
- 1 2" piece ginger, peeled and minced or grated
- 1 bunch scallions, sliced finely, white and green parts separated.
- 1 Tbs turmeric powder
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt, plus more to taste
- 2 Tbs yellow curry powder
- 1 tsp cumin, toasted and ground
- 1/4 tsp red pepper flakes
- 2 Tbs fish sauce (I love Red Boat
- 1 can coconut milk
- 2 cups water
- 1 brick firm tofu, cut in cubes
- 1/4 cup corn kernels (frozen are fine)
- 1/4 cup peas (frozen are fine)
- 1/4 cup edamame, shelled (frozen are fine)
- Juice of at least 1 lime, probably two depending on quality
- 1 handful of arugula or spinach
- 1 pinch good quality salt (I used Hawaiian Red
- Heat the oil on a low heat in a medium pot or saucepan.
- Add the shallot, garlic, ginger, chilies and the white parts of the scallions and cook gently for about five minutes.
- Add the turmeric, cumin, chili flakes, pepper, and curry powder and continue to cook gently over a low heat for five more minutes.
- Add the coconut milk and salt, raise the heat and bring to a boil.
- Add the water and reduce to a simmer.
- Cook on a low simmer for 10-15 minutes.
- For a smooth soup, puree the mix and return to the pan, bringing back to a simmer.
- Add the fish sauce.
- Add the tofu, return to a simmer, and cook for five minutes.
- Add the corn and return to a simmer.
- Add the edamame and peas, cook for 2 more minutes.
- Remove from heat, add the lime juice and mix.
- Taste, adjust seasoning with lime juice, fish sauce, and salt.
- Just before serving, stir in the arugula or spinach with a tiny pinch more salt.
Simple to make and filled with flavor, this vegetarian coconut curry was absolutely perfect for a cold day.