Thai-Curry Soup

Thai-Curry Soup with crunchy tofu

When I decided for a meatless future of my kitchen, the classic alternatives obviously came to my mind first – including tofu. I had already eaten it a few times, but I never really liked it. Nevertheless, I wanted to give it another chance and gladly I found a method to make it really tasty and crunchy. Make sure to check out my blogpost about tofu tips.That was last winter – and who does not like to eat soups in winter. Together with the tofu I wanted something Asian flavored and have decided for this spicy Thai curry soup. Warms from the inside, and not only because you cook it at high temperatures
Nutrition per serving:
320 Kcal | 8.9 g Fat | 32 g Carbs | 24 g Protein
Category Soup
Portions 3

You need

  • 450 g Tofu
  • 220 g Soy Bean Sprouts
  • 250 g Mushrooms
  • 50 g Rice Noodles
  • 150 g Edamame
  • 120 ml Plant-based Milk I used cashew milk
  • 2 Cloves Garlic
  • 1/2 Onion
  • 1 TSP Red Curry Paste
  • 1 TSP Chili Paste
  • 1 TSP Ginger Paste
  • 1 TBSP Tahini
  • 1 Boullion Cube
  • Sesame Seeds
  • Salt
  • Pepper

For The Tofu Marinade:

  • 4 TBSP Soy Sauce
  • 2 TBSP Sesame Oil
  • Scallions
  • Garlic
  • Ginger Paste
  • 2 TBSP Tahini
  • 2 TBSP Chili Oil
  • 1/2 Lemon
  • Salt
  • Pepper
  • Parsley

Here’s how to do it

  • Prepare the tofu the day before: cut it in half (lengthwise), dry, cut it into cubes and let it soak in the marinade overnight. The next day, cover with starch and bake in the oven at 200°C for about 45 minutes until crispy. Turn the cubes once after half the time. I have shown you here how to make the best tofu.
  • In the meantime, we prepare the soup. First, chop the onions and sauté them in a large pot. Then add the edamame, the finely chopped mushrooms and the bean sprouts and sauté briefly.
  • Mix curry paste, chili paste, ginger paste, tahini and pressed garlic in a small bowl, add to vegetables and mix well.
  • Now add the plant-based milk. Bring to boil briefly. Next, dissolve the bouillon cube in 500ml of water and pour it into the soup. Simmer for a few minutes, then add the rice noodles and cook.
  • Once the noodles are ready, season the soup with salt and pepper and sprinkle with sesame seeds.
  • Serve the tofu on the side to make sure it stays crispy.

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