THAI COCONUT TOFU SOUP
Make and share this Thai Coconut Tofu Soup recipe from Food.com.
Provided by BakerMay
Categories Soy/Tofu
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Coat tofu with soy sauce and saute in olive oil. Add cashews and sweet potato chunks and saute. Add broccoli, spinach leaves, coconut milk, vegetable broth, and spices. Cook over medium heat until vegetables are tender.
Nutrition Facts : Calories 1084.2, Fat 58, SaturatedFat 36, Sodium 1141.8, Carbohydrate 134.8, Fiber 3.9, Sugar 111, Protein 14.4
TOFU AND NOODLE COCONUT-CURRY SOUP
A rich and creamy coconut curry noodle soup with select vegetables and plenty of Asian inspired flavors.
Provided by FLAMINGOFLUFF
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
- Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 57.9 g, Cholesterol 1.4 mg, Fat 12.7 g, Fiber 11 g, Protein 24.1 g, SaturatedFat 1.4 g, Sodium 524.3 mg, Sugar 10.5 g
THAI TOFU SOUP
This Thai tofu recipe recipe was a hit with my husband and children - who I didn't expect to eat such an exotic soup. I added chicken pieces to the kids' bowls.
Provided by Danielle Mcmullen-Dubé
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Add onion, curry paste, ginger, and garlic. Stir continuously until onion begins to soften, about 2 minutes. Pour in vegetable broth and coconut milk. Add sugar. Bring to a boil. Stir in tofu, broccoli, cauliflower, and mushrooms.
- Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.
Nutrition Facts : Calories 385 calories, Carbohydrate 21.4 g, Fat 30 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 19.6 g, Sodium 682.9 mg, Sugar 9.9 g
THAI COCONUT SOUP WITH EGGPLANT
Savory and easy to make. You will get lost in the aroma of this coconut soup with eggplant.
Provided by kimmers
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Mix water, coconut cream, and curry paste in a large saucepan. Add lime juice, fish sauce, brown sugar, and cayenne pepper; cook over medium-high heat until boiling, 5 to 10 minutes.
- Add eggplant to the saucepan; reduce heat and simmer for 2 minutes. Add tofu and mushrooms; simmer for 7 minutes. Sprinkle with green onions and serve.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 31.5 g, Fat 37.3 g, Fiber 11.7 g, Protein 25.9 g, SaturatedFat 20.3 g, Sodium 801.9 mg, Sugar 11.4 g
THAI RED CURRY TOFU SOUP
This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. If you don't have fresh galangal, use 3 pieces of dried galangal instead.
Provided by rayfab
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
- Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 43.7 g, Fat 25.7 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 19.2 g, Sodium 268.9 mg, Sugar 10.7 g
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