Thai-Indian Veggie Soup

Name: Thai-Indian Veggie Soup
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 2 teaspoons olive oil; 0.25 cup minced fresh ginger; 5 cloves garlic, minced; 0.5 cup diced onion; 2 small carrots, sliced; 1 tablespoon green curry paste; 1 (10 ounce) can diced tomatoes with jalapeno peppers, drained; 0.25 teaspoon ground cumin; 0.25 teaspoon curry powder; 0.5 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; 0.5 teaspoon kosher salt; 3 scallions, sliced; 1 dash sriracha sauce

4.8

(4)

4 Reviews

3 Photos

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.

Submitted by Marci

Published on March 9, 2020

3

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

2 teaspoons olive oil
¼ cup minced fresh ginger
5 cloves garlic, minced
½ cup diced onion
2 small carrots, sliced
1 tablespoon green curry paste
1 (10 ounce) can diced tomatoes with jalapeno peppers, drained
¼ teaspoon ground cumin
¼ teaspoon curry powder
½ 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
½ teaspoon kosher salt
3 scallions, sliced
1 dash sriracha sauce

Directions

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.

Cook's Note:

I had some leftover caramelized onion that I stirred into with the diced onion in step 1.

Nutrition Facts (per serving)

265	Calories
19g	Fat
24g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 265
% Daily Value *
Total Fat 19g	24%
Saturated Fat 13g	65%
Sodium 803mg	35%
Total Carbohydrate 24g	9%
Dietary Fiber 5g	18%
Total Sugars 3g
Protein 8g	16%
Vitamin C 23mg	26%
Calcium 154mg	12%
Iron 5mg	26%
Potassium 471mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Thai-Indian Veggie Soup

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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