Thai Coconut Red Curry Soup with Tofu, Mixed Veggies & Cilantro

Directions

1. Press the tofu by laying it between clean towels and weighting it with a cutting board or similar, then set aside while you prep the rest.
2. Wash and dry all produce.
3. Trim, seed, and roughly chop the bell pepper and place it in a medium bowl with the broccoli and zucchini, which you halve lengthwise and slice into thin half-moons.
4. Heat a medium saucepan over medium-high heat, then add a little oil once it’s hot.
5. Add the red curry paste to the pan and stir it with the veggies until they begin to soften, about 3–4 minutes.
6. Pour in the broth and coconut milk, then stir in the sugar and salt. Bring the mixture to a simmer.
7. Cut the pressed tofu into medium cubes while the soup comes up to a simmer.
8. When the soup simmers, add the tofu and reduce the heat to medium-low. Cook, stirring occasionally, until the veggies are fork-tender and the tofu is warmed through, about 4–5 minutes.
9. Remove any stems from the cilantro, mince the leaves, and set aside.
10. Finish the soup by stirring in cilantro and vinegar, then taste and adjust if needed.
11. Divide the hot soup into bowls and serve.