Coconut soup with tofu

Name: coconut soup with tofu
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 block tofu natural 375 g; 1 lime; 2 bunch onions; 7 tablespoons oil; 1 tablespoon red curry paste pot; 1 vegetable stock; 4 dl coconut milk; 1 stem lemongrass lemongrass; bag fresh (cinnamon) basil à 15 g

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).

Ingredients

Kitchen Stuff

stir fry
paper towel

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..

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Nutrition

310Calories

Sodium19% DV445mg

Fat38% DV25g

Protein24% DV12g

Carbs3% DV9g

Fiber28% DV7g

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