Coconut and Curry Soup
Yield: 4 Servings
Recipe and Photos by Rabbit & Wolves
This is a creamy, dreamy, and ultra-fast golden coconut soup from Rabbits & Wolves is ready in just 20 minutes. This one-pot, fool-proof yellow curry soup is ridiculously easy to make, and we show you how to use our favorite Hodo Tofu for a plant-based protein boost. Get the restaurant-quality flavor you crave in this perfectly spiced coconut and curry soup.
Ingredients
1 (8-oz) package of Golden Turmeric Lightly Fried Tofu
2 tsp sesame or olive oil
¼ cup sweet onion, diced
6 cloves garlic, finely chopped
1 inch ginger, grated
1 tsp chili crisp
1 tsp lime juice + more as needed
½ tsp lime zest
1 tsp turmeric, ground
1 tsp curry powder
4 cups vegetable broth
1 Can (15oz) coconut cream or full fat coconut milk
1 tbsp tamari or soy sauce
1 tbsp white miso paste
8 oz lo mein or ramen noodles
Broccoli, cilantro, chili crisp, lime (optional additions and toppings)
Instructions
Heat the oil on medium high in a large soup pot.
Add the onion, garlic, ginger, and chili crisp. Sauté, reducing heat as needed, until the onion is translucent. About 1-2 minutes.
Add the lime juice, zest, turmeric, and curry powder. Stir to combine everything.
Pour in the vegetable broth, coconut milk, tamari, and miso paste. Whisk to combine everything making sure there are no lumps of miso left.
Bring the soup to a simmer, then add the noodles and broccoli if you are using it.
Simmer, stirring frequently, until the noodles are tender. Check the package directions for timing. Usually about 2-3 minutes depending on the type.
Taste and adjust seasonings, adding more tamari or soy sauce, or lime juice if needed.
You can serve the tofu straight out of the package, just stir the cubes into the soup to heat them and then serve. Or you can air-fry the cubes or sauté them first. Then add to the soup and top with preferred toppings, then serve.
Coconut and Curry Soup
This is a creamy, dreamy, and ultra-fast golden coconut soup from Rabbits & Wolves that is ready in just 20 minutes. This one-pot, fool-proof yellow curry soup is ridiculously easy to make, and we share how to use our favorite Hodo Tofu for a plant-based protein boost. Get the restaurant-quality flavor you crave in this perfectly spiced coconut and curry soup.
Ingredients
- 1 (10oz) blocks of Hodo Organic Extra Firm Tofu
- 2 tsp sesame or olive oil
- ¼ cup sweet onion, diced
- 6 cloves garlic, finely chopped
- 1 inch ginger, grated
- 1 tsp chili crisp
- 1 tsp lime juice + more as needed
- ½ tsp lime zest
- 1 tsp turmeric, ground
- 1 tsp curry powder
- 4 cups vegetable broth
- 1 Can (15oz) coconut cream or full fat coconut milk
- 1 tbsp tamari or soy sauce
- 1 tbsp white miso paste
- 8 oz lo mein or ramen noodles
- Broccoli, cilantro, chili crisp, lime (optional additions and toppings)
Instructions
- Heat the oil on medium high in a large soup pot.
- Add the onion, garlic, ginger, and chili crisp. Sauté, reducing heat as needed, until the onion is translucent. About 1-2 minutes.
- Add the lime juice, zest, turmeric, and curry powder. Stir to combine everything.
- Pour in the vegetable broth, coconut milk, tamari, and miso paste. Whisk to combine everything making sure there are no lumps of miso left.
- Bring the soup to a simmer, then add the noodles and broccoli if you are using it.
- Simmer, stirring frequently, until the noodles are tender. Check the package directions for timing. Usually about 2-3 minutes depending on the type.
- Taste and adjust seasonings, adding more tamari or soy sauce, or lime juice if needed.
- You can serve the tofu straight out of the package, just stir the cubes into the soup to heat them and then serve. Or you can air-fry the cubes or sauté them first. Then add to the soup and top with preferred toppings, then serve.
