I combined the garlic scapes and vegetables into a curried coconut soup flavored with Indian spices, shallot, ginger, green chilies, lime and soy sauce. I paired it with some udon noodles, but I’m sure the soup would go nicely with spinach or egg noodles too.
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Garlic Scape Coconut Curry Soup with Summer Vegetables and Tofu
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian, Vegan
Description
This vibrant soup bursts with fresh garlic scapes, summer vegetables, and creamy coconut milk. A perfect light yet satisfying meal.
Ingredients
- 8 ounces (227 g) udon noodles
- 14 ounces (397 g) coconut milk
- 2 1/2 cups (591 ml) vegetable broth or water
- 2 tablespoons canola or vegetable oil or ghee
- 1/4 pound (113 g) garlic scapes, bulbs removed, cut into 1 1/2 inch pieces
- 1/4 pound (113 g) broccoli florets
- 1/4 pound (113 g) sugar snap peas, end notches & fibers removed
- 1 shallot, cut into rings
- 3 ounces (85 g) baked tofu or plain tofu lightly sauteed*, cut into cubes
- 2 small green chilies or 1 jalapenos, chopped small
- 1 tablespoon ginger, grated
- 1/3 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 limes
- 1 teaspoon brown sugar
- 1 tablespoon soy sauce
- salt
Instructions
- Boil the udon noodles according to package directions.
- Heat oil or ghee in a pot over medium-high heat. Add shallots and cook until just browning.
- Turn heat to medium, add ginger and green chilies. Cook for 30 seconds until fragrant.
- Mix in turmeric, garam masala, coriander powder, and cumin powder. Fry for a few seconds until fragrant.
- Pour in coconut milk and water or broth. Bring to a boil, then simmer for 10 minutes.
- Add salt, sugar, and soy sauce; mix well.
- Add tofu and chopped garlic scapes; cook until scapes are tender.
- Add broccoli and sugar snap peas; cook for 1 minute until bright green and tender.
- Taste and adjust salt, sugar, and soy sauce to taste.
- Turn off the heat and squeeze in the juice of 1 lime.
- Fill bowls with cooked udon noodles and ladle the coconut milk soup over them.
- Add another squeeze of lime.
Notes
- For a richer flavor, toast the spices (turmeric, garam masala, coriander, cumin) in the oil before adding the shallots.
- If you don’t have garlic scapes, substitute with 2-3 cloves of regular garlic, minced.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
Frequently Asked Questions
What are garlic scapes and where can I find them?
Garlic scapes are the curly green shoots that grow from hardneck garlic plants. They are available at farmers markets and specialty grocery stores in late spring and early summer.
Can I substitute garlic scapes if I cannot find them?
Use a combination of regular garlic cloves and green onions to approximate the mild, grassy garlic flavor of scapes. 
Can I make this soup without tofu?
Yes. Leave the tofu out for a lighter broth-based soup, or swap in chickpeas for protein.
What vegetables work best in this curry soup?
Zucchini, corn, green beans, and spinach all hold up well and suit the summer theme. Add tender vegetables like spinach in the last few minutes so they do not overcook.
Can I use light coconut milk?
Light coconut milk works but produces a thinner soup. Full-fat coconut milk gives a richer, creamier result.
