Description
A luxurious, vegan-friendly soup featuring a creamy coconut and red curry broth topped with perfectly seared, crispy tofu cubes for a satisfying texture contrast.
Ingredients
Scale
- 14 oz extra-firm tofu, pressed and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp coconut oil or vegetable oil
- Fresh cilantro and green onions for garnish
Instructions
- Press the tofu cubes under a heavy pan for 10 minutes to remove excess water.
- Heat oil in a skillet over medium-high heat and fry tofu cubes until golden brown on all sides.
- In a large pot, sauté minced garlic and grated ginger in oil for 1 minute.
- Stir in red curry paste and cook for 2-3 minutes until fragrant.
- Add coconut milk and vegetable broth, stirring until smooth.
- Simmer gently for 10 minutes, then stir in soy sauce.
- Remove from heat and stir in fresh lime juice.
- Ladle soup into bowls and top with the reserved crispy tofu and fresh garnishes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-inspired