Fiery Tofu And Coconut Curry Soup Recipes

SPICY TOFU & POTATO COCONUT CURRY SOUP

Steps:

• Pierce the skin of each potato 2-3 times before microwaving on high for 4-6 minutes or until tender. Leave to cool before cutting each potato into quarters.
• In a large non-stick skillet, heat 1 tbsp coconut oil over medium high heat. Add the cubed tofu and cook until golden-brown and crisp on at least 3-4 sides. Set aside.
• In the same skillet, heat the remaining 1/2 tbsp of coconut oil. Add the onion, celery, carrots, and garlic. Cook for 2-3 minutes, stirring often, until the onion starts to become transparent.
• Add the curry powder, turmeric, cumin, paprika, and chili garlic sauce. Cook for another 2-3 minutes, stirring often.
• Add vegetable stock and baby kale. Simmer for 5 minutes.
• Add coconut milk, pan-fried tofu, and quartered potatoes. Simmer for another 10 minutes.
• Taste, thin with vegetable stock if needed, and adjust seasoning.

TOFU AND NOODLE COCONUT-CURRY SOUP

Steps:

• Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
• Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

SPICY TOFU AND COCONUT CURRY SOUP

Steps:

• In stock pot.
• Saute garlic and onion.
• When onion is tender add: mushrooms, carrots, jalapeno.
• Saute further until mushrooms were soft.
• Add remaining ingredients except cilantro.
• Cook until carrots were softened.
• Add cilantro.

COCONUT RED CURRY WITH TOFU

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES

Steps:

• Cook the noodles according to package directions. Drain, rinse and set aside.
• While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
• Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
• Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.