Thai Coconut Curry Soup with Tofu - Vegan
The Thai Coconut Curry Soup with Tofu is a celebration of rich flavors and contrasting textures. The harmony of creamy coconut milk, spicy red curry paste, and tender vegetables are beautifully complemented by crispy tofu and fresh herbs. This vibrant soup not only pleases the eyes with its colorful presentation but also delights the palate with every spoonful.
Ingrédients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 can coconut milk (400 ml)
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 cup firm tofu, cubed
- 1 cup bell peppers, sliced
- 1 cup baby spinach
- 1 cup mushrooms, sliced
- juice of of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add onions and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking until fragrant, around 1 minute.
- Mix in the red curry paste and cook for another 2 minutes.
- Pour in the coconut milk and vegetable broth, stirring to combine.
- Add soy sauce and brown sugar, bringing the mixture to a simmer.
- Gently add the tofu cubes, bell peppers, mushrooms, and salt and pepper, simmering for 10-15 minutes.
- Stir in the baby spinach, lime juice, and cook until spinach is wilted, about 2 minutes.
- Serve the soup hot, garnished with fresh cilantro and green onions.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 18g | Protéines: 10g | Fat: 20g | Sucre: 6g
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