Spicy Thai-Indian Veggie Broth

Ingredients 0/17

Step 1

Heat some oil in a large pot over medium heat. Toss in the ginger and garlic and cook, stirring, until everything smells amazing—about 2 to 3 minutes. Add the onion next and keep cooking until it softens up, around 4 minutes. Then stir in the carrots and let them cook until they just start to get tender, about the same amount of time. Mix in the green curry paste, followed by the tomatoes, cumin, and curry powder. Give everything a good stir and cook until the spices release their fragrance, about 4 minutes.

Step 2

Add the tofu and let it soak up those flavors for 3 to 4 minutes. Stir in the kale and cook until it just begins to wilt, which should take another 3 to 4 minutes. Pour in the coconut milk and bring the soup to a gentle simmer, about 5 minutes. Then add the vegetable broth and chickpeas, seasoning with salt to taste. Let everything simmer uncovered for about 20 minutes so all the flavors can meld together beautifully.

Step 3

When you’re ready to serve, ladle the soup into bowls and top with chopped scallions and a drizzle of sriracha for a little extra kick.