Red curry soup with coconut tofu
A delicious soup with red curry and the yummiest coconut tofu
Servings: 4 Portionen
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