Hello lovelies, today it's going to be an Asian dish again, as you already know, we love Asian cuisine. Therefore I‘m sharing a recipe for red curry soup with coconut tofu with you! The soup was absolutely delicious, but especially the tofu tasted so great, I don't want to withhold it from you. I keep reading in various forums/Instagram/Facebook that people are looking for delicious tofu recipes. As I agree with you that natural tofu doesn‘t taste super yummy, but there are so many ways to make tofu tasty.
I love tofu by now and eat it several times a week. My favorite varieties include the "Black Forest" and the "Almond Sesame" tofu from Taifun Tofu. And this is in no way sponsored (even though I've worked with them before), but I think it's just the best tofu. I prefer to eat these two types cold, on bread or just like that - mostly while I'm cooking.
But now back to coconut tofu, you have to try it. I used natural tofu, which is covered in a flour mixture and then breaded with coconut flakes - so so good! And of course it goes wonderfully with Asian dishes like this red curry soup, which you can prepare super quickly.
Recipe
And now here is the recipe for this red curry soup with coconut tofu:
Red curry soup with coconut tofu
Ingredients
Soup:
- 1 shallot
- 1-2 cm fresh ginger
- 2 garlic cloves
- 1 stalk lemongrass
- 2 Tbsp oil e.g. sesame
- 100 gr (3.5 oz.) fresh Shiitake mushrooms
- 2-3 tsp red curry paste
- 400 ml (1 ¾ cup) coconut milk
- 200 ml (1 cup) water
- 1/2 tsp salt
- 1 tsp soy sauce
- Juice of 1/2 lime
- 1 pak choi
- 200 gr (7 oz.) rice noodles
Coconut tofu
- 400 gr (14 oz.) natural tofu
- 5 Tbsp coconut milk
- 3 Tbsp flour of choice
- 1/2-1 tsp red curry paste
- 1 Tbsp soy sauce
- 1 tsp salt
- 1-2 Prisen pepper
- 5-6 Tbsp coconut flakes
- 2-3 Tbsp oil
Instructions
Soup
- Cook the rice noodles according to the packet instructions and place them aside
- Finely chop the shallot, ginger and garlic
- Divide the stalk of lemongrass into 3 pieces and squash them with the back of a knife
- Chop the shiitake mushrooms
- Roast everything in a pan with oil for 5-7 minutes while stirring
- Add the curry paste and roast it shortly
- Deglaze with coconut milk and water
- Let simmer on low heat for 10 minutes
- Cut the pak choi in stripes and add it to the soup – it will cook with the heat of the soup
- Season with salt, soy sauce and lime juice – remove the lemongrass
- Divide the rice noodles into bowls and add the soup to it
- Serve with fresh cilantro, chili and peanuts
Coconut tofu
- Drain the tofu well by using kitchen towels
- Cut it in dices
- Mix flour with coconut milk and herbs into a batter
- Season the tofu with salt and pepper and turn it around in the batter
- Now coat them in coconut flakes until all sides are covered
- Heat up oil in a pan and roast the tofu on all sides at medium heat
- Serve them with the soup – e.g. on skewers
The red curry paste gives the soup a pleasant spiciness. If your children don‘t like it spicy, then add a little more paste later on or serve the soup with a mild yogurt. My two kids also just eat pasta with coconut milk and tofu, because everyone loves it.
You can definitely convince every tofu critic with the fine coconut tofu – assumed they like coconut :-). It‘s important that you don‘t let the oil in the pan get too hot and roast the tofu slowly, otherwise the coconut will turn black outside and not crispy. I have already tried baking it in the oven, which is also very tasty, but then the tofu will become a little dry. This is more suitable in a salad or with a sauce.
As you can see, tofu can be used in so many different ways and if you try a little, then I'm sure you will find a version that you really like. You can already find some ideas / recipes here on the blog. And definitely try the delicious Thai curry soup. I love such dishes and it‘s also great as an appetizer for a meal with friends or family.
Love, Verena
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