This creamy vegan soup is spicy and a little sweet.
Recipe information
Yield
serves 4, yields 7 cups
Ingredients
Pan-Fried Tofu
Preparation
Step 1
In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth. Add the lime leaf and frozen squash, cover, and bring to a simmer. Cook, covered, until the squash is thawed, about 15 minutes.
Step 2
Meanwhile, prepare the Pan-Fried Tofu. Cut the tofu into small cubes and put them in a bowl. Toss with the soy sauce and the curry paste. Heat the oil in a small skillet on medium-high heat. When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes. Set aside.
Step 3
Lightly grate the lime peel and juice the lime. Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup. Stir in the spinach and tofu and cook just until the spinach wilts. Add more sugar and salt to taste. Serve the soup garnished with cilantro if you like.
Variation
Step 4
Substitute 1/2 pound of peeled and deveined shrimp for the tofu. You can either pan-fry them as you would the tofu, or cook them for 4 or 5 minutes in the simmering soup before adding the spinach.
Ingredient Notes
Step 5
We like Thai Kitchen brand red curry paste, found in the Asian section of well-stocked supermarkets.
Step 6
Packaged frozen winter squash is perfect for this recipe, but if it’s not available, look for pre-cut butternut squash in the produce section of your market, or peel and seed your own squash. You’ll need 4 cups chopped. Purée the soup in a blender before adding the spinach and tofu.
