A creamy coconut and little potato-based red curry soup topped with fresh veggies and crispy tofu nuggets.

15 mins
25 mins


  • Medium pot



  • 1 Tbsp coconut oil
  • 2 cloves garlic, minced
  • 1-inch knob ginger, minced
  • 1 carrot, chopped
  • 2 to 3 tsp red curry or mild yellow curry powder
  • 2 cups vegetable broth
  • 1 1/2 cups Little Potatoes
  • 2 cups light coconut milk (from a can)
  • (To taste) salt

Crispy Tofu:

  • 1/2 block extra-firm tofu, pressed and cubed
  • 4 tsp corn starch
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1 Tbsp coconut oil


  • (To taste) crispy tofu
  • (To taste) green onion, chopped
  • (To taste) radish, sliced
  • (To taste) carrots, sliced
  • (To taste) avocado, sliced
  • (To taste) spinach, julienned
  • (To taste) pea sprouts
  • (To taste) Thai basil
  • (To taste) red bell pepper, sliced


  • Step 1

    In a medium pot, heat coconut oil over medium-high heat. Add garlic, ginger, carrot, and curry paste or powder. Cook, stirring often for two minutes.

  • Step 2

    Add vegetable broth and little potatoes. Turn heat down to medium, cover, and simmer for 20 minutes (or until potatoes are fork tender).

  • Step 3

    Add coconut milk and blend on high until smooth and creamy. Taste and adjust salt.

  • Step 4

    Serve topped with tofu and veggies.

  • Make the Crispy Tofu:

    Combine tofu, corn starch, onion powder, salt and garlic powder. Stir to coat tofu. Mix until the tofu has picked up all of the corn starch mixture.

  • Step 6

    Heat coconut oil over medium-high heat. Add tofu and cook, stirring/turning often until golden-brown and crisp.