Oh man… this was SO good!  I had to exercise great restraint to keep from eating the whole pot and then licking it clean.  I’ve made this coconut curry before, but I thought I could thin it out a bit with some extra veggie stock to make it into a soup.  I think it’s actually better as a soup than it is a curry dish.  Anyway, the basic recipe is Carrie’s, but I did make a few changes so I will post it here.

Coconut Curry Soup

1 package Asian noodles (I used udon)

1 package extra firm tofu, patted dry and cut into bite sized cubes

2 TB canola oil, plus an extra drizzle to fry the tofu

3 cloves garlic, minced

1 onion, chopped

1 zucchini, chopped

1 summer squash, chopped

2 cups green cabbage, chopped

1 cup green beans, frozen

1 cup peas, frozen

1 cup broccoli florets, frozen

1 1/2 tsp Thai Red Curry Paste

1 can light coconut milk

2 cups veggie stock

2 TB brown sugar (firmly packed)

2 tsp turmeric

2 TB soy sauce

Juice of 2 limes (the more, the better I think- feel free to add more if you like)

Cook the noodles per package directions.  In a large skillet (preferably non-stick) over medium high heat, drizzle a tiny bit of canola oil and pan fry the tofu cubes on all sides.  In a (separate) large soup pot, saute the onion in the canola oil over medium high heat.  After a few minutes, add the zucchini, squash, and cabbage to the soup pot and cook for about 5 minutes.  You want the vegetables to get a little bit of color to them, so don’t worry too much about stirring them constantly.  The idea is that the vegetables are sort of stir fried before the broth makes the dish into a soup.  Anyway, so after a few minutes, add the garlic and the curry paste and cook until the curry paste becomes fragrant.  You will have to mash it up with a spoon as it’s cooking to get rid of the big clumps.  Add the coconut milk, veg stock, brown sugar (be sure that it is firmly packed when you measure it), turmeric and soy sauce.  Stir and bring it up to a boil.  Add the broccoli, green beans and peas.  Reduce the heat and simmer for about 5 minutes.  Stir in the cooked noodles and lime juice.  Taste for seasoning and add salt, if needed, or more lime juice.  Garnish with chopped cilantro or basil and some chopped peanuts.

So, so, so delicious!  The perfect blend of sweet, spice and tang.