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Thai Coconut Curry Tofu Soup

Name: Thai Coconut Curry Tofu Soup
Total time: 35 min
Ingredients: 400g firm tofu; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 tablespoon red curry paste; 400ml coconut milk; 500ml vegetable broth; 1 red bell pepper, sliced; 100g mushrooms, sliced; 2 tablespoons soy sauce; 1 tablespoon lime juice; Fresh cilantro for garnish

35 min 332 kcal a porzione Medio

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Ingredienti

4 Porzioni

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

Istruzioni

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.

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Thai Coconut Curry Tofu Soup

Ingredienti

Istruzioni

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