There’s a standing joke in my family about how the girls request dishes as though they’re ordering in a restaurant. Speedy thinks I spoil them too much by cooking what they ask for but considering how we see so little of them these days, I do like to make their weekends memorable, and good food — food they particularly like — always helps. So, when Sam picked up one of the dozens of cookbooks off the kitchen shelf one day, scanned the pages and asked if I could make the tofu and green curry soup, I said, “Sure!”
Green curry? Yes, green curry. Curry is a mix of spices, and there are three well-known varieties. Yellow curry is yellow because of the turmeric; red curry has red chilies and green curry has green chilies and cilantro. All are available in powder and paste form. I used powdered green curry for this soup.
Before I start with the recipe, I have one reminder. Just because curry powder or paste often comes in a packet, it doesn’t mean you have to dump all the contents of the packet into the pot. How much you should use depends on the level of heat you want in your dish.
That said, here is my tofu and green curry soup based on a recipe from 500 Soups by Susannah Blake.
Recipe: Tofu and green curry soup
- 1 tbsp. of cooking oil
- 2 stalks of lemongrass, white portion only, finely sliced (see tips)
- a pair of kaffir lime leaves, thinly sliced
- green curry powder or paste, as much or as little as you like
- a knob of ginger, peeled and grated
- 4 to 6 c. of well-seasoned chicken broth, preferably homemade
- 1/2 head of white cabbage, cut into 4 wedges
- about 200 g. of silken tofu, cut into cubes or bricks
- salt, to taste
- sliced scallions and snipped cilantro, to garnish
- Heat the cooking oil in a pot.
- Saute the lemongrass, kaffir lime leaves and green curry until fragrant. Add the ginger and continue sautéing for another 30 seconds.
- Pour in the broth.
- Add the cabbage. Bring to the boil, lower the heat, cover and simmer for about 15 minutes.
- Add the tofu. Cover and simmer for another five minutes.
- Taste and add salt, if needed.
- Ladle the soup into bowls, making sure each bowl gets a wedge of cabbage and substantial amount of tofu.
- Garnish with sliced scallions and cilantro.
- Serve hot.
Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4