Thai-Indian Veggie Soup Recipe

Name: Thai-Indian Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1/4 cup minced fresh ginger; 5 cloves garlic, minced; 1/2 cup diced onion; 2 small carrots, sliced; 1 tablespoon green curry paste; 1 (10 ounce) can diced tomatoes with jalapeno peppers, drained; 1/4 teaspoon ground cumin; 1/4 teaspoon curry powder; 1/2 cup diced tofu; 1 cup shredded kale; 1 (14 ounce) can coconut milk; 3 cups vegetable broth; 1 (15 ounce) can chickpeas, rinsed and drained; 1/2 teaspoon kosher salt; 3 scallions, sliced; 1 dash sriracha sauce

Servings: persons

2 teaspoons olive oil
1/4 cup minced fresh ginger
5 cloves garlic, minced
1/2 cup diced onion
2 small carrots, sliced
1 tablespoon green curry paste
1 (10 ounce) can diced tomatoes with jalapeno peppers, drained
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/2 cup diced tofu
1 cup shredded kale
1 (14 ounce) can coconut milk
3 cups vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
1/2 teaspoon kosher salt
3 scallions, sliced
1 dash sriracha sauce

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.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons olive oil, 1/4 cup minced fresh ginger, 5 cloves garlic, minced, 1/2 cup diced onion, and more.

Yes, Thai-Indian Veggie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Indian Veggie Soup

How did you like this recipe?

Frequently Asked Questions