Thai Coconut Tofu Soup
with red curry / butternut squash
When you're in the mood for something soothing, this soup fits the bill. It's quick-cooking and features tender cubes of tofu and colorful vegetables in a rich, savory broth.
Smarts #1: The spiciness of curry paste can vary depending on the brand. If you're concerned about too much heat, start out with a small amount and add more until it’s just the way you like it.
Smarts #2: Butternut squash can become soft very quickly. Don’t worry too much if it starts to fall apart - it will lend body and creaminess to the finished soup. You can also substitute sweet potatoes, which are better at holding their shape.
Ingredients
- Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Butternut squash - 12 oz , peeled and cubed (look for pre-chopped to save time; sub sweet potatoes)
- Bell peppers, any color - 1 , chopped
- Onions, medium - 1 , chopped
- Garlic - 2 cloves , minced
- Green beans, frozen - 8 oz
- Oil, cooking - 1 Tbsp
- Curry paste, red - 1 to 3 Tbsp , use more or less depending on your spice preference (sub another type of curry paste)
- Soy sauce, low-sodium - 2 tsp
- Brown sugar (opt) - 1 tsp
- Stock, any type - 3 cups
- Coconut milk, light (14 oz / 397 g) - 1 can
- Lime juice - 1 Tbsp
Prep
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)
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Butternut squash / Bell peppers / Onions / Garlic - Peel and cube squash if not using pre-chopped. Prep bell peppers, onions, and garlic as directed. Store squash in its own container. Store bell peppers, onions, and garlic together in one container. (Can be done up to 5 days ahead)
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Green beans - Rinse briefly under warm water to defrost, then drain.
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Make
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Heat a large pot or Dutch oven with cooking oil over medium heat.
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Add bell peppers, onions, and garlic with a pinch of salt. Saute for 2 to 3 minutes, until just beginning to turn tender.
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Stir in curry paste, soy sauce, and brown sugar (if using) and saute until fragrant, ~1 minute.
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Add squash, tofu, and stock to the pan and bring to a low simmer. Reduce heat to low and simmer gently, partially covered, until squash is nearly tender, ~12 to 15 minutes.
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Stir in green beans and coconut milk. Return to a low simmer and continue cooking until everything is tender and heated through, ~5 to 8 minutes more.
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Remove from heat and stir in lime juice. Taste and season with some salt and pepper or some additional curry paste, soy sauce, or lime juice, as needed.
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Ladle soup into serving bowls and enjoy!
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