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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).
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Ingredients
Directions
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Cut Tofu into cubes of 1 cm and pat dry with kitchen paper.
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Lime wash, peel thinly grate.
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Halve and squeeze lime.
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Cut the spring onion diagonally into thin rings.
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Heat 6 tablespoons of oil in woks and fry half of the tofu cubes around golden brown in about 3 minutes.
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Remove cubes with skimmer from the pan and drain on kitchen paper.
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So also other half of tofu cubes.
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Heat 1 tablespoon of oil in woks, cook curry paste for about 1 minute.
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Top up the bouillon tablet.
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Add coconut milk and 6 dl of water, bring the soup gently to the boil with regular stirring.
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Cut lemon grass by half and pan with lemon zest and juice.
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Cook the soup for another 15 minutes on low heat.
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Pick the leaves of basil sprigs and cut them into strips.
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Remove lemon grass from soup.
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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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