Coconut‑Curry Tofu & Kale Power Soup

This bright, coconut‑infused soup brings the best of Asian flavors with a protein punch from tofu and a nutrient boost from kale. It’s ready in 35 minutes, so you can enjoy a comforting bowl of health without the wait. Grab the ingredients and let the easy steps guide you to a satisfying, wholesome meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 14 oz extra‑firm tofu, pressed and cubed
• - 1 ½ cups chopped kale, stems removed
• - 2 tbsp coconut oil
• - 1 medium onion, diced
• - 3 cloves garlic, minced
• - 1 tbsp fresh ginger, grated
• - 2 tsp red curry paste (adjust to taste)
• - 1 tsp ground turmeric
• - 1 tbsp tamarind paste
• - 1 tbsp fish sauce or tamari
• - 1 can (14 oz) coconut milk (full‑fat)
• - 2 cups low‑sodium vegetable broth
• - 1 cup cherry tomatoes, halved
• - ¼ cup fresh cilantro, chopped
• - Juice of 1 lime
• - Salt and pepper, to taste
• - Optional: 1 tbsp toasted sesame seeds, 1 tbsp crushed peanuts, or a drizzle of lime‑infused coconut oil for finish

Instructions

1. 1. Heat the coconut oil in a large pot over medium heat. Sauté the onion until translucent, about 3 minutes.
2. 2. Add garlic, ginger, and curry paste; stir until fragrant, 1‑2 minutes.
3. 3. Sprinkle in turmeric, tamarind paste, and fish sauce; cook, stirring, until herbs release their colors, 2 minutes.
4. 4. Pour in coconut milk and vegetable broth, bring to a gentle simmer.
5. 5. Stir in tofu cubes, kale, and cherry tomatoes; simmer until kale is wilted and tomatoes are softened, 5–7 minutes.
6. 6. Reduce heat and let the soup thicken slightly, about 3 minutes.
7. 7. Remove from heat, stir in lime juice, cilantro, salt, and pepper.
8. 8. Serve hot, garnished with sesame seeds, peanuts, or a drizzle of lime‑infused coconut oil if desired.

Chef's Note

For a spicier bite, add a sliced red chili or a dash of sriracha before serving.

Make-Ahead Tips

Cool the soup completely and refrigerate up to 3 days. Reheat gently over low heat, adding a splash of broth if too thick.

Substitutions

Replace tofu with tempeh for a firmer texture; use spinach instead of kale; swap coconut milk with oat milk for a dairy alternative.