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Wednesday, September 25

Sweet potato & tofu curry soup

Tofu, extra firm, cut in half, pressed to drain for 20 minutes, cubed
1 pound
Butter, unsalted
3 tablespoons
Onion, yellow, sliced
1 small
Lemongrass, center white parts only, smashed, thinly sliced
1 stalk
Potatoes, Japanese sweet, peeled, cubed
Bell pepper, red, seeded, cut into thin strips
Coconut milk, light
30 ounces
Thai red curry paste
2 tablespoons
Fish sauce
1 tablespoon
Lime zest
Broth, chicken
½ cup
Cilantro, chopped
2 tablespoons
  1. In a Dutch oven, melt the butter over medium heat. 
  2. Add the onion, and sauté until it begins to soften, about 4 minutes. 
  3. Add the lemongrass, potatoes, and bell pepper, and cook, stirring constantly, until the potatoes soften, about 10 minutes; transfer to a bowl. 
  4. Add the coconut milk, curry paste, fish sauce, zest, and broth, and cook until the liquid begins to thicken, about 5 minutes. 
  5. Add the potato mixture, and cook for another 10 minutes. 
  6. Add the tofu, and cook, stirring well, for 3 minutes. 
  7. Remove from heat, stir in the cilantro, and serve. 
Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.

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