FIERY TOFU AND COCONUT CURRY SOUP

Thailand and Malaysia are the inspiration for this easy to make  outrageously delicious soup.

This marvelous version of soup from the cuisines of Thailand and Malaysia balances fiery flavor with sweet and sour back notes.  The crisp tender carrots and green beans contrast beautifully with the custard like tofu.  Serve this with a side of basmati rice.  A spoonful of rice dipped into the soup, then into your mouth –  heaven on your taste buds. Add a cooling mango salad and you have an outstanding entree.

If your palate leans towards food packed with exotic flavors the amount of red curry paste should be perfect for you.  If your palate is sensitive then reduce the amount of red curry paste.  As always taste, taste, taste.  You can ALWAYS add more fire.

The red curry paste I prefer is AROY-D Red Curry Paste.  You’ll find it at most Asian grocery stores.  It is economically priced (around $3.00) and comes in a generous 14 ounce (400 g) container.  The ingredients are dried red chili, garlic, lemon grass, shallot, salt, galangal, Kaffir lime peel, coriander seed, cumin powder.

Buy the very best coconut milk you can find.  I use organic.  We are not so fortunate as my blog reading friend, Fran.  She lives in Malaysia and has access to the freshest of coconut milk.

FIERY TOFU AND COCONUT CURRY SOUP (yields 6 servings (serving size 1 1/3 cups soup)

2 tbsp. canola oil

2 tsp. minced garlic

1/3 cup red curry paste

1 tbsp. brown sugar

2 (13.5  ounce) cans coconut milk (you can also use light coconut milk)

2 1/2 cups vegetable broth(for a vegetarian version, or use 2 1/2 cups homemade chicken stock)

1/4 cup fresh lime juice

1/4 cup julienned fresh ginger

2 tbs. light soy sauce

2 cups julienned sliced carrots (about 4)

1 1/2 cups (8 oz) green beans cut into 1 inch pieces

1 (14.ounce) package water-packed soft or medium tofu cut into 1 inch cubes

3/4 cup fresh cilantro leaves (if desired)

Heat oil in a large saucepan over medium-high heat.  Add garlic to the pan and sauté lightly for about 30 seconds or so.   Add curry paste and sauté for 1 minute, stirring constantly.  Add brown sugar and cook for another minute.  Stir in the broth and scrap up any brown bits in your pan.  Add the coconut milk, lime juice, ginger and soy sauce.

Reduce heat to low and cover and simmer for 1 hour.  Don’t be tempted to shorten the cooking time.  The coconut milk releases the rich cream and combines with  the red curry paste during the low slow simmer.

Now add your carrots and cook for 6 minutes.  Add beans and cook 4 minutes or until vegetables are crisp and tender.  Add tofu to your soup and cook for 2 minutes.

If you wish garnish with  cilantro or coarsely chopped parsley  but this soup is so wonderful it would be gilding the lily.

FIERY TOFU AND COCONUT CURRY SOUP
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This marvelous version of soup from the cuisines of Thailand and Malaysia balances fiery flavor with sweet and sour back notes.
Ingredients
  • 2 tbsp. canola oil
  • 2 tsp. minced garlic
  • ⅓ cup red curry paste
  • 1 tbsp. brown sugar
  • 2 (13.5 ounce) cans coconut milk (you can also use light coconut milk)
  • 2½ cups vegetable broth(for a vegetarian version, or use 2½ cups homemade chicken stock)
  • ¼ cup fresh lime juice
  • ¼ cup julienned fresh ginger
  • 2 tbs. light soy sauce
  • 2 cups julienned sliced carrots (about 4)
  • 1½ cups (8 oz) green beans cut into 1 inch pieces
  • 1 (14.ounce) package water-packed soft or medium tofu cut into 1 inch cubes
  • ¾ cup fresh cilantro leaves (if desired)
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add garlic to the pan and sauté lightly for about 30 seconds or so.
  2. Add curry paste and sauté for 1 minute, stirring constantly.
  3. Add brown sugar and cook for another minute.
  4. Stir in the broth and scrap up any brown bits in your pan.
  5. Add the coconut milk, lime juice, ginger and soy sauce.
  6. Reduce heat to low and cover and simmer for 1 hour. Don't be tempted to shorten the cooking time. The coconut milk releases the rich cream and combines with the red curry paste during the low slow simmer.
  7. Now add your carrots and cook for 6 minutes.
  8. Add beans and cook 4 minutes or until vegetables are crisp and tender.
  9. Add tofu to your soup and cook for 2 minutes.
Notes
If you wish garnish with cilantro or coarsely chopped parsley but this soup is so wonderful it would be gilding the lily.

 

 

 

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  1. Pingback: FIERY TOFU AND COCONUT CURRY SOUP « Bel' Occhio's Blog

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