Tofu, Curry, and Coconut Thai Soup
You have a hard time figuring out how to include tofu in your daily meals? Here is a surprising and completely delicious recipe that will content all your family members! The coconut milk adds a smooth, creamy texture and a sweet taste to this soup. Combined with the spicy touch of the curry paste and the hot pepper, it creates a perfect harmony!
Per serving (including sidedish) : 381 calories/ 52 g carbs/ 10 g fat/ 26 g proteins
5 ml (1 teaspoon) olive oil
1 onion, chopped
1 garlic clove, chopped
15 ml (1 tablespoon) yellow or red curry paste
400 ml (1) can light coconut milk
900 ml (3 ½ cups) low-sodium vegetable broth
500 ml (2 cups) carrots, cubed
500 ml (2 cups) cauliflower, cut in florets
175 g (1/2 pack) tofu, firm, cut in slices
1 hot pepper, finely chopped (to taste)
2,5 ml (1/2 teaspoon) turmeric
Salt and pepper, to taste
A few lime wedges
A few fresh cilantro leaves
Sidedish (per person)
2 slices of multigrain bread, grilled
50 g cheddar cheese, low-fat (7 % M.G.)
1. In a large pan, heat the oil to medium-high. Add the onion, and cook for about 5 minutes. Add the garlic, and brown for 1 minute.
2. Add the curry paste, coconut milk, vegetable broth, carrots, cauliflower, tofu, hot pepper, and turmeric. Add salt and pepper. Let simmer at medium-low heat for about 20 minutes, or until all vegetables are cooked.
3. To garnish this dish, add a lime wedge and cilantro leaves.
By Sophie Blais