Warming Creamy Coconut Soup
Ingredients
- 1 medium-sized onion, diced
- 2 tablespoons chopped ginger or galangal
- 1 tablespoon minced garlic
- curry leaves for flavor (optional)
- 2-3 tablespoons curry powder or curry paste or sambal (adjust to preference)
- 3 teaspoons sugar or maple syrup (adjust to preference)
- 3 cups vegetable broth
- 1/2 cup coconut milk (or more for creamier version)
- salt and pepper to taste
- oil for cooking
- cooked rice for serving
Toppings
- Pan-fried tofu cubes seasoned with soy sauce and black pepper
- crushed peanuts
- chili oil (optional)
- lime wedges
- shredded veggies (purple cabbage, carrot, zucchini)
Preparation
Heat a non-stick pot with oil, and sauté onion until translucent, then add ginger, garlic and cook until aromatic, about 1-2 minutes.
Add curry powder or paste, curry leaves if using, give it a quick stir. Then add vegetable broth, sugar, salt, pepper and bring the mixture to a rolling boil.
Lower the heat to medium and simmer for another minute or so. Taste test and season accordingly. Stir in coconut milk and turn off the heat.
Ladle soup onto rice and serve with toppings and garnishes of your choice.
Tips
Serve with cooked Jasmine rice and lime juice for extra tang.
Adjust curry, sugar, and other seasonings to preference for desired flavor.
