How to make it

  • Slice and discard dark green top and root end from leek. Then slice in half lengthwise. Fan out and rinse under cold running water to remove any grit, then thinly slice. If using an onion, chop. Lightly oil a large pot. Set over medium. Add leek, curry paste and ginger. Stir continuously until leek begins to soften slightly, about 2 min.
  • Pour in broth and coconut milk. Stir in sugar. Bring to a boil over high, about 5 min. Meanwhile, slice tofu into bite-sized cubes. If using fresh stir-fry mix, cut any large vegetables into bite-sized pieces. When broth boils, add tofu and vegetables. Reduce heat, cover and simmer, stirring occasionally until vegetables are tender, 5 to 8 min. Taste and add salt, if you like.

Reviews & Comments 2

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    " It was excellent "
    lor ate it and said...
    I love Tofu but can't eat it due to a thyroid condition. That's okay though because I have a daughter who is an on again off again vegetarian and I know she'll appreciate this delicious soup recipe. HIGH 5!!!
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    " It was excellent "
    momo_55grandma ate it and said...
    wow! I cant wait to try this one high5 thanksbunches
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