A good Red Curry Tofu Soup can certainly warm our taste buds and our hearts! This version in addition to being comforting also contains a ton of nutrients beneficial for our health. This is the ultimate wellness soup!
Cooking has the power to make me travel this is why I came up with the idea of a Red Curry Tofu Soup like they do in the south of India. It's a simple recipe but with so most flavors, a good taste of spices and above all ... fast!
I put my favorite spices in the curry, but you can use less if you don’t like spicy food.
The final result is creamy, slightly spicy ... in short, it makes you travel to Indian!
Without further due let’s make this Red Curry Tofu Soup!
Prep time: 15 min
Cook Time: 20 min
Ready in: 35 min
1 bunches of green onions
1 can (400 ml) light coconut milk
¼ cup soy sauce
1 tbsp. chopped fresh ginger
1 tbsp. finely chopped garlic
1 tbsp. red curry paste (If you don't like spicy dishes, just reduce the amount of curry paste to 2 tsp.)
1 tsp. chili paste
1 bell pepper
2 cups broccoli
5 cups water or vegetable broth
1 lb. firm tofu, cut into cubes
1 lime in slices
1/4 cup chopped fresh coriander
Fresh sprout (optional)
Separate the green from the white of the green onions; finely chop the white and cut the green into 2-inch pieces.
In a large skillet over medium heat, combine the coconut milk, soy sauce, and red curry powder, ginger and chili paste; bring to a boil. Add, water or broth, bell pepper, broccoli and the white part of the green onions; cover and cook for 5 minutes, stirring occasionally.
During that time sauté the tofu in little olive oil for 5 minutes until crisp. Season to taste
Add a little salt to the soup and continue cooking for 5 minutes, or until the vegetables are tender but still firm to the bite.
Serve in a bowl, garnish with crispy tofu, the remaining green onions, fresh coriander, sprout, and lime.