Caitlin Bensel
Active Time
10 Mins
Total Time
15 Mins
Yield
Serves 1 (serving size: about 2 cups)

The red curry and coconut milk are perfect complements to each other—fatty and rich with just the right amount of heat. Coconut milk will separate when exposed to high temperatures, so be sure not to let the soup boil. You can find it and curry paste in the international aisle at a well-stocked grocery store. Look for lemongrass (usually in the produce section) that is free of bruises and not brittle.

How to Make It

Step 1

Heat a medium nonstick saucepan over medium-high. Add 1/2 teaspoon of the oil to the pan; swirl to coat. Add the tofu; cook, stirring every 2 minutes, until browned on all sides, about 6 minutes. Transfer to a bowl.

Step 2

Add the remaining 1/2 teaspoon oil to the pan and reduce the heat to medium. Add the shallot and lemongrass; cook until softened, about 2 minutes, stirring constantly. Add the curry paste and garlic; cook 1 minute, stirring constantly. Add the broth; bring to a boil. Reduce the heat to medium-low. Add the coconut milk, cauliflower, and tofu; cook until heated through, 5 minutes. (Do not boil.) Top with the cilantro.

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