Thai-Indian Veggie Soup
Fresh bamboo shoots make incredibly flavorful, clear soup with a few ingredients.
Recipe Summary Thai-Indian Veggie Soup
This soup is full of Thai and Indian goodness. Lots of fiber and greens. It's great on a cold, fall evening. The key is to slowly add each ingredient and let each flavor develop before going on to the next addition. That will help distribute the flavors and ensure that the tofu has a nice taste.Ingredients | Thai Bamboo Shoot Soup2 teaspoons olive oil¼ cup minced fresh ginger5 cloves garlic, minced½ cup diced onion2 small carrots, sliced1 tablespoon green curry paste1 (10 ounce) can diced tomatoes with jalapeno peppers, drained¼ teaspoon ground cumin¼ teaspoon curry powder½ cup diced tofu1 cup shredded kale1 (14 ounce) can coconut milk3 cups vegetable broth1 (15 ounce) can chickpeas, rinsed and drained½ teaspoon kosher salt3 scallions, sliced1 dash sriracha sauceDirectionsHeat 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.I had some leftover caramelized onion that I stirred into with the diced onion in step 1.Info | Thai Bamboo Shoot Soupprep: 25 mins cook: 45 mins total: 1 hr 10 mins Servings: 6 Yield: 6 servings
TAG : Thai-Indian Veggie SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,