Thai Coconut Curry Soup
Thai Coconut Curry Soup is made with plant-based goodness – tofu, vegetable broth, veggies, and a few other delicious items. Make a batch for when you crave something comforting and wholesome.
Servings: 4 servings
Calories: 639kcal
Ingredients
- 1 block firm tofu
- 1/2 cup reduced-sodium soy sauce
- Juice of 1 medium lemon
- 100 g rice noodles
- 5 tablespoons olive oil
- 2 medium carrots sliced
- 1 medium red bell pepper sliced
- 1 small onion chopped
- 3 garlic cloves chopped
- 1 cup chickpeas drained and washed
- 1 cup water
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons curry powder
- 1/2 cup cilantro loosely packed
Instructions
- 1. Prepare tofu. Press the water out of the tofu for about 10 minutes. Meanwhile prepare the marinade by mixing soy sauce, water, and lemon juice in a bowl. After 10 minutes, cut tofu in cubes and marinate for about 1 hour. Best overnight.
- 2. Soak rice noodles in warm water while you prepare the soup.
- 3. Add chickpea, coconut, and vegetable broth in a blender. Process until no chickpea is left. Transfer the liquid to a medium saucepan, stir in curry and bring to a boil.
- 4. Meanwhile, heat a non-stick skillet with 2 tablespoons of oil and stir-fry carrots until tender. Remove carrots from skillet and add 1 tablespoon oil to stir fry bell pepper until tender. Remove bell pepper and keep on the side.
- 5. In the same skillet, add 2 tablespoons of oil and fry tofu until crispy and golden brown.
- 6. When the soup is boiling add rice noodles carrot and stir. Cook for about 2 minutes on low heat.
- 7. Prepare 4 serving bowls and pour soup in them. Top with bell pepper, cilantro and crispy tofu. Serve immediately.
Video
Nutrition
Serving: 1 | Calories: 639kcal | Carbohydrates: 43g | Protein: 22g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 21g | Sodium: 1895mg | Fiber: 8g | Sugar: 15g