Everything But The Kitchen Sink Curry Soup

Everything But The Kitchen Sink Curry

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
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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