Filter
Reset
Sort ByRelevance
Moz
Coconut soup with tofu
A tasty recipe. The vegetarian starter contains the following ingredients: tofu naturel (375 g), lime, spring onions, oil, red curry paste (pot), vegetable stock tablet, coconut milk, sereh (lemongrass) and fresh (cinnamon) basil (à 15 g).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut Tofu into cubes of 1 cm and pat dry with kitchen paper.
-
Lime wash, peel thinly grate.
-
Halve and squeeze lime.
-
Cut the spring onion diagonally into thin rings.
-
Heat 6 tablespoons of oil in woks and fry half of the tofu cubes around golden brown in about 3 minutes.
-
Remove cubes with skimmer from the pan and drain on kitchen paper.
-
So also other half of tofu cubes.
-
Heat 1 tablespoon of oil in woks, cook curry paste for about 1 minute.
-
Top up the bouillon tablet.
-
Add coconut milk and 6 dl of water, bring the soup gently to the boil with regular stirring.
-
Cut lemon grass by half and pan with lemon zest and juice.
-
Cook the soup for another 15 minutes on low heat.
-
Pick the leaves of basil sprigs and cut them into strips.
-
Remove lemon grass from soup.
-
Spread tofu cubes and spring onions over four bowls, pour hot coconut soup over them and garnish with strips of basil..
Blogs that might be interesting
-
30 minAppetizerduck breast fillet, fresh thyme, unsalted butter, Red port, balsamic vinegar, green peppercorns, watercress,duck breast fillet with red port sauce -
20 minAppetizergreen tagliatelle, salt, sage, orange juice, magor cheese, medium dry sherry, pepper, croutinos walnut / spices,green tagliatelle with blue cheese sauce and croutons -
30 minAppetizerMussels, chicken bouillon, White wine, oil, bunch onions, celery, creme fraiche, fresh dill,creamy mussel soup with spring onion and dill -
40 minAppetizerolive oil, shallots, garlic, romatomatics, bay leaves, Cherry tomatoes,tomato stock
Nutrition
310Calories
Sodium19% DV445mg
Fat38% DV25g
Protein24% DV12g
Carbs3% DV9g
Fiber28% DV7g
Loved it