Made with AI
Thai Coconut Curry Tofu Soup
35 min 332 kcal per serving Medium
Ingredients
4 Servings
- firm tofu400 g
- olive oil1 tablespoon
- onion1 whole
- garlic2 cloves
- ginger1 tablespoon
- red curry paste1 tablespoon
- coconut milk400 ml
- vegetable broth500 ml
- red bell pepper1 whole
- mushrooms100 g
- soy sauce2 tablespoons
- lime juice1 tablespoon
- fresh cilantroto taste garnish
Instructions
- 1
Press the tofu to remove excess moisture, then cut it into cubes.
- 2
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- 3
Add the minced garlic and grated ginger to the pot, cooking for another minute until fragrant.
- 4
Stir in the red curry paste and cook for an additional minute.
- 5
Pour in the coconut milk and vegetable broth, stirring to combine.
- 6
Add the sliced red bell pepper and mushrooms to the pot.
- 7
Bring the soup to a simmer and let it cook for about 10 minutes.
- 8
Add the cubed tofu, soy sauce, and lime juice to the soup, stirring gently.
- 9
Simmer for another 5 minutes to allow the flavors to meld.
- 10
Serve hot, garnished with fresh cilantro.
