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Thai-Indian Veggie Soup

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"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."
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1 h 10 m servings 265 cals
Original recipe yields 6 servings


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  1. 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.
  2. 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; 19 g fat; 23.5 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 803 mg sodium. Full nutrition

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