Coconut Tomato Tofu Soup

Over the years, I’ve gotten better at minimizing food waste at home, often coming up with delicious recipes by trying to use up the produce and meat that is about to expire.

In the past, I used to pack my fridge with a huge variety of meat and produce so that I was always ready to cook for my family. But oftentimes, I ended up having to throw away veggies that were rotten because they had not been properly stored or just passed their prime before I could use them. But over the years, I’ve gotten better at minimizing food waste at home, often coming up with delicious recipes by trying to use up the produce and meat that is about to expire. The pressure helps me improvise and challenge myself to see if I can make a particular set of ingredients taste good in a single dish.

That’s is exactly how I created this recipe, a down-to-earth and satisfying thick soup that warms a vegan’s tummy (though I am not a vegetarian or vegan). The best part is that you can whip it up in about 30 minutes.

Makes 2 servings

Ingredients

• 1 kg very ripe tomatoes, roughly chopped into chunks
• 100 g silken tofu, drained
• 1/4 zucchini, chopped into bitesize pieces
• 1/3 eggplant, chopped into bitesize pieces
• 2 handful chopped curly kale, chopped into bitesize pieces
• 1/4 small onion, roughly chopped 
• 2 garlic cloves, minced
• 1 generous tbsp red curry paste
• 150 ml coconut milk
• 1 tsp hot and sour paste (or tom yum, optional)
• 1-2 tbsp Thai fish sauce or soy sauce
• Vegetable oil for cooking

Recipe Preparation

Heat about a tablespoon of oil together with red curry paste in a medium-sized pot at medium-high heat. Stir frequently until fats in curry paste separate, then add onion and garlic. Stir and cook for about 2 minutes. Add chopped tomatoes. Stir and cook for about 2-3 minutes, or until mixture starts bubbling. Add coconut milk and stir until combined. Turn heat down to medium-low and simmer for 5 minutes.

Reduce heat to low. Using an electric hand mixer, blend tomato and coconut mixture in the pot until it turns into a thick soup. Add kale, zucchini and eggplant. Stir to combine, cover, and let cook on low for about 10-15 minutes, or until vegetables are soft. Remove from heat. Season with hot and sour paste and fish sauce to taste, adjusting accordingly.

Using a sharp knife, divide silken tofu into two and then cut each piece into smaller cubes. Divide tofu between two bowls, then pour in tomato coconut soup. Serve with steamed rice.