Quick and easy, this meal is a sure-fire easy way to take advantage of seasonal vegetables. You really can’t go wrong with what you put in it, but you also don’t need too much of any one vegetable. We demoed this soup during a Community Supported Agriculture (CSA) pick-up at Brookside Gardens a few days ago. From the CSA box we used green squash, butternut squash, red and yellow peppers, banana pepper, eggplant.
1 T Thai red curry paste
1 (13.5-ounce) can unsweetened coconut milk
2-3 C vegetable broth
1 C sliced onion
1 T coconut oil or olive oil
4-6 C seasonal vegetables, cut into 1-2 inch cubes
1 C firm tofu, cubed
Juice of 1 lime and fresh chopped cilantro, for garnish
In a large soup pot, heat the oil over medium heat. Add the onion and sauté a minute or two. In a small mixing bowl, stir 2-3 tablespoons of the coconut milk with the red Thai curry paste. Add the mixture to the onions and stir to coat the onions well. Add about 2 cups of vegetable broth. Let that come to a simmer, then add your cubed vegetables. You may want to add the vegetables in stages, depending on their firmness. As the curry comes back to a simmer, add the remaining coconut milk. Cook until the vegetables are tender, add the tofu at the very end to heat through. Add more vegetable broth if needed. Adjust curry for salt (and more Thai red curry paste if you like it very spicy). Just before serving, add the juice of one lime and lots of chopped cilantro. Serves 4.