- 2 teaspoons olive oil
- 1/4 cup minced fresh ginger
- 5 cloves garlic, minced
- 1/2 cup diced onion
- 2 small carrots, sliced
- 1 tablespoon green curry paste
- 1 (10 ounce) can diced tomatoes with jalapeno peppers, drained
- 1/4 teaspoon ground cumin
- 1/4 teaspoon curry powder
- 1/2 cup diced tofu
- 1 cup shredded kale
- 1 (14 ounce) can coconut milk
- 3 cups vegetable broth
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 teaspoon kosher salt
- 3 scallions, sliced
- 1 dash sriracha sauce
- Heat oil in a large pot over medium heat. Add ginger and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion; cook and stir until softened, about 4 minutes. Stir in carrots; cook until they start to soften, about 4 minutes. Stir in green curry paste. Add tomatoes, cumin, and curry powder; cook and stir until fragrant, about 4 minutes.
- Stir tofu into pot; cook until it starts to absorb some flavor, 3 to 4 minutes. Add kale; cook until slightly wilted, 3 to 4 minutes. Pour in coconut milk and bring soup to a simmer, about 5 minutes. Pour in vegetable broth and chickpeas; season with salt. Simmer soup, uncovered, until flavors combine, about 20 minutes. Serve soup garnished with scallions and sriracha.
06/08/2019
recipepes.com
thai-ndian veggie soup, recipe
PT15M
PT1H
5
455 calories
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