I woke up with a sore throat, and of course now soup is on my mind. I hope I’m feeling better tomorrow for the hand.craft.it handmade market and music festival!
This recipe serves 3-4 people as a main dish or 5-7 as a side. You can also stretch it to 5-7 by serving it over rice or noodles!
- 1/2 block tofu in about 1″ cubes
- 1c diced red potatoes (any potatoes will do, really)
- 2T olive oil
- 1T toasted sesame oil
- 1 16 oz can full fat coconut milk
- 1T dried lemongrass
- 1-3T chili garlic sauce, to taste (or your favorite hot sauce)
- 1T ginger powder
- 2 scallions, chopped
- 1c shredded carrots
- 2c baby spinach (You can sub any greens or veggies you like! If you use something tougher than spinach, just let things simmer longer.)
Topping ideas – Diced avocado, handful of nuts or seeds, shredded coconut, chopped cilantro…or anything else that sounds appealing!
Heat the oil in a soup pot and add the tofu and potatoes. Fry them up for about 5 minutes. This is a good time to chop up those scallions and pull out all the spices! The pan should be looking a bit dry right now, but don’t despair! It’s time to dump in that coconut milk and all those spices and stir. You’ll let this simmer a bit, until the potatoes are tender. Test the tenderness by stabbing one with a fork. If the fork goes right in, it’s time to move on to the last step!
Add your scallions, carrots and spinach. Let it cook just a couple of minutes longer – until the spinach wilts. Toss in your choice of toppings or nothing at all, and serve!
I hope folks can make it out to visit tomorrow! It should be a great show. Hope Foragoldensummer is playing, and there are a ton great vendors listed!
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One Response to Spicy Coconut Soup with Tofu and Red Potatoes
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Mmmm, that sounds so goood! But I am a wuss so I would make it not so spicy.