Red Curry Broth Recipes
A BASIC CURRY BROTH
This recipe looks yummy. To make a soup, try adding eggs(while stirring), dumplings, chicken, noodles...the possibilities are endless! Adapted from The BowlFood Cookbook.
Provided by Chef Patience
Categories Clear Soup
Time 1h35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Using a food processor, chop all vegetables into small pieces.
- Melt butter in a large stockpot.
- Add curry powder, stir to combine.
- Add chopped veggies to stock pot, stirring to coat.
- Cook for 30 min, stirring often to prevent burning or sticking.
- Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
- Strain the broth through a sieve set over a large heatproof bowl.
- Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.
- Discard the veggies.
- The broth may be refrigerated for up to a week, or frozen for up to a month.
Nutrition Facts : Calories 363.3, Fat 13.2, SaturatedFat 6.2, Cholesterol 29.9, Sodium 556.3, Carbohydrate 35.3, Fiber 6.9, Sugar 15.3, Protein 17
RED CURRY BROTH
This is a simple recipe I made up just a while ago with the few ingredients I had at hand and wanted to use up. It will serve 2-3 as a soup and makes a good meal for 1 person. Preparation and cooking times don't include cooking the rice.
Provided by Goldcrest
Categories Clear Soup
Time 25m
Yield 1-3 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan and stir-fry the carrots and spring onion whites for 1 minute. Add the tofu and stir-fry till the vegetables are tender-crisp.
- Add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute.
- Add the stock, bring to boil and simmer for 5 minutes
- Remove from heat and add the spring onion greens. Season to taste with salt, pepper and chilli sauce. Serve immediately.
Nutrition Facts : Calories 386.7, Fat 20, SaturatedFat 3.3, Sodium 1090.4, Carbohydrate 39.6, Fiber 7.4, Sugar 6.4, Protein 16.8
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.
Provided by Yewande Komolafe
Categories weeknight, soups and stews, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
- Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
- Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
- While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
- Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
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