Everything But The Kitchen Sink Curry Soup

Everything But The Kitchen Sink Curry Soup

From Owner Geanna Marek

The best thing to do with full-fat, canned coconut milk is put it into a curry soup. Of course, the second best thing to do is make ice cream, but now that we’re into the colder seasons of the year, that doesn’t seem like a very sensible option. However, curried soup is warm and toasty, and, if you’re like me, a great way to use up some produce that is just this-close to spoiling.

Everything But The Kitchen Sink Curry Soup

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Everything But The Kitchen Sink Curry Soup Print Recipe

Ingredients

• 1 can full-fat coconut milk
• 1 cup unsweetened non-dairy milk
• 3 ear's worth fresh corn, cooked (can use 2 1/4 cups frozen or canned)
• 5 small purple or yukon potatoes cooked
• 1-2 Tbsp toasted sesame oil
• 1/2 block extra-firm tofu pressed and cut into 1/2-inch cubes
• 5 medium-sized mushrooms sliced
• 1/2 red onion chopped
• 1/2 Tbsp curry paste adjust for desired spiciness
• Salt & Pepper to taste

Servings:

Instructions

1. Heat the non-dairy milks, corn and potatoes together in a large pot on medium-high heat.
2. Meanwhile, heat sesame oil in a pan on high heat. Saute tofu cubes in the oil, stirring (or tossing) often, until they reach the desired crispness. Sprinkle as much salt and pepper as you want on them, then set them aside.
3. Add mushrooms and onions to the heated oil and saute until the mushrooms are dark and soft and the onions are basically translucent.
4. Add everything to the now-warm milk broth. Add curry paste and stir enough to combine. Serve this soup warm.

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