Curried Corn Soup with Crispy Tofu

I took advantage of the last week of fresh summer corn at my local farmer’s market and got a large bag. And several of the ears made it into this soup.

The weather day that I was planning to make it was actually cooler than it has been. Of course, life happened and it had to be delayed a day. And it was a hot day. We are just starting summer over here apparently.

Below is the lighter version of this soup, which is great for taking advantage of summer bounty. I’ll give variations below that I use during colder weather (and frozen corn) to make it thicker and more hearty.

Start with a 16-ounce block of tofu. Press it to get out as much water as you can. Use a tofu press, a heavy cast iron frying pan, or that encyclopedia that is gathering dust on the back of your bookshelf (don’t forget to wipe the dust off first!).

Cut the tofu into 1-inch cubes and toss with 2 tablespoons of cornstarch, 1.5 teaspoons of curry powder, 2 tablespoons of a neutral or coconut oil, and an optional couple pinches of salt depending on the salt level of the curry powder.

Spread the tofu out on a lined baking sheet and cook for about 30 minutes in a 400-degree oven.

While the tofu is crisping, start the soup. This soup uses 6 ears of corn (cut the kernels off) or about 3 semi-heaping cups of frozen corn.

While you have the knife and cutting board out, coarsely chop one onion (I used a sweet onion), and 2 garlic cloves.

Saute the onion in about a tablespoon of neutral or coconut oil until it starts to turn golden brown (about 5 minutes or so).

*Side note for a heartier soup – add in about a cup and a half of peeled, diced potatoes or about half a cauliflower head cut into small florets at this point. Or, add in a 14 ounch package of silken tofu just before blending the soup. I also add in an extra tablespoon of curry paste and some extra veggie broth as needed.

Add in the garlic and about 3 tablespoons of red curry paste. I used a spicy, vegan red curry paste. You may have to adjust this amount based on your choice of curry paste.

Add half of the corn kernels and stir everything together. Pour in a 14 ounce can of coconut milk and 2 cups of veggie broth. I used a homemade veggie broth made from the corn cobs (for enhanced corn flavor). Feel free to use any broth you desire. My broth was salt-free so I also tossed in a couple of pinches of salt as well.

Simmer for about 10 minutes. Use a stick blender or a regular blender to puree the soup. Be careful when using a regular blender – do it in batches, remove the top cap, and cover with a dish towel so the steam can escape and won’t build up the pressure. Carefully pour the soup back into the pot.

Add in the other half of the corn kernels and squeeze in some lime juice to taste.

Spoon into bowls and top with the crispy tofu and some freshly chopped parsley or cilantro. Enjoy!

Print Recipe

Curry Corn Soup with Crispy Tofu

A light, end-of-summer soup. Or modify for a heartier winter soup.

Prep Time15 mins

Cook Time30 mins

Author: Rachel at Fridge Two Table

Ingredients

Crispy Tofu

• 1 pound firm or extra-firm tofu, pressed and drained
• 2 tbsp corn starch
• 1 ½ tsp curry powder
• 2 tbsp neutral or coconut oil
• salt (optional and based on salt level in curry powder)

Curry Corn Soup

• 6 ears corn OR
• 3 cups corn kernels
• 1 onion, coarsely diced
• 2 cloves garlic, minced, smashed, or coarsely chopped
• 1 tbsp neutral or coconut oil
• 3 tbsp red curry paste (adjust for spice level)
• 1 can coconut milk (14 ounces)
• 2 cups veggie broth
• lime juice (I used the juice from 1 lime, about 2 tablespoons)
• chopped parsley or cilantro (for garnish)

Instructions

Crispy Tofu

• Preheat oven to 400° F. Line a baking sheet with a silicone mat, parchment paper, or foil.
• Cut the pressed tofu into 1-inch cubes. In a bowl, mix the tofu cubes with the curry powder, cornstarch, oil, and salt if desired.
• Spread on the prepared baking sheet. Bake for about 30 minutes until the outside is crisp and firm.

Curry Corn Soup

• Saute the onion in the oil over medium heat in a large pot until it starts to turn golden brown, about 5 minutes.
• Add in the garlic and curry paste and stir to coat the onion.
• Add in half of the corn kernels, the coconut milk, and the veggie broth and simmer for about 10 minutes.
• Puree the soup using a stick blender or a regular blender (in small batches and remove the little cap at the top and cover with a dishtowel to prevent pressure build-up), and pour back into the pot.
• Add the other half of the corn kernels, lime juice to taste, and a pinch or two of salt to taste (optional).
• Spoon into bowls and top with the crispy tofu. Sprinkle some chopped parsley or cilantro on top. Enjoy!