As seen on Bravo TV's The Profit and The Real Housewives of Salt Lake

Recipe Box


Green Curry Soup with Tofu and Vegetables

This green curry soup is the winter weeknight meal you didn’t know you needed! Warming curry mixed with fresh ginger, garlic, and sweet coconut milk make for a delicious flavor profile. Hearty vegetables and silky tofu marry perfectly in the tangy broth, while vermicelli noodles round out this soup for a hearty meal on a cold evening.

Serves 6-8

Soup Ingredients: 2 tablespoon olive oil1 yellow onion, peeled and sliced1 shallot, finely diced3 cloves garlic, minced1-inch fresh ginger, grated1-1/4 teaspoons Kosher salt 1/2 teaspoon black pepper1 tablespoon brown sugar8 oz mushrooms, sliced4 tablespoons Thai green curry paste2 teaspoons fish sauce12 oz. broccoli florets, halved2 large carrots, thinly sliced8 cups vegetable stock1 can (13.6 oz) full fat coconut milk1/4 cup coconut cream1 block firm tofu, drained and cut into 1″ cubes8 oz vermicelli noodles1 tablespoon fresh lime juiceToppings:Jalapeño pepper, sliced thinlyBasil leavesCilantro leavesLime wedges


1. In a large stockpot or Dutch oven, heat the olive oil until warm, about 2 minutes. Add the onion and shallot. Cook until translucent, about 3-5 minutes. Add the garlic, ginger, salt, pepper, and brown sugar. Cook for an additional 2 minutes — until the flavors combine.

2. Add the mushrooms and cook until slightly browned, 2-3 minutes. Add the Thai curry paste, fish sauce, broccoli florets and carrots. Cook for another 2 minutes until the curry paste has dissolved.

3. Add the vegetable stock to the vegetables and bring to a boil. Once the stock is boiling, reduce the heat to low and stir in the coconut milk, coconut cream, and tofu. Simmer for 10-15 minutes to allow the flavors to blend.

4. Add the vermicelli noodles and cook for 2-3 minutes until the noodles are soft. Stir in the lime juice.

5. Ladle the soup into bowls and top with the slices of jalapeño, basil, and cilantro. Serve with lime wedges.

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