Coconut-Vegetable Thai Chowder
This vegan chowder is infused with rich Thai curry flavor and hearty sweet potatoes, making for one healthy comfort food bowl!
Yield: 6 servings
  • 1 tbsp olive oil
  • 1 block extra firm tofu, cut into ½-inch cubes
  • 1 onion, chopped
  • 3 basil leaves
  • 1 tbsp minced, peeled fresh ginger
  • 1 jalapeno, chopped
  • 1 garlic clove, minced
  • 3 cups light coconut milk
  • 4 cups vegetable broth
  • ¼ cup dark brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp Thai red curry paste
  • 2 lb sweet potatoes, peeled and cut into ½-inch cubes
  • 1 large carrot, cut into matchstick strips
  • ½ lb sugar snap peas, cut into ½-inch pieces
  • 1 red bell pepper, cut into ½-inch cubes
  • salt and black pepper, to taste
  1. Heat the oil in a heavy, large pot over medium heat.
  2. Add in the tofu, onion, basil leaves, ginger, jalapeno, and garlic. Cover and cook until the onion begins to soften, about 4 minutes. Add the coconut milk, vegetable broth, sugar, soy sauce, and Thai red curry paste. Bring to a simmer.
  3. Stir in the sweet potatoes and carrot pieces. Add more water or vegetable broth, if necessary, to cover the sweet potatoes. Cover and simmer until tender, about 10-15 minutes.
  4. Add in the sugar snap peas and bell pepper. Simmer for a few minutes, or until tender.
  5. Season to taste with soy sauce, salt and pepper.
Adapted from Bon Appetit
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at