Coconut Curry Soup
This soup is rich with curry flavor and satisfying with rice noodles, sauteed vegetables and crispy tofu on top.
Servings 6 (total yield: 8 cups soup)
- 1 14-ounce block firm or extra firm Tofu
- 1/2 cup Soy sauce regular or gluten-free
- 1 cup Water
- Juice of 1 lemon
- 3.5 ounces thin Rice noodles (aka Rice Sticks) also called Maifun noodles or rice vermicelli noodles
- 1 cup canned Chickpeas drained and rinsed well
- 1/2 cup Coconut cream
- 4 cups Vegetable broth
- 4 tablespoons Safflower Oil or other low smoke point oil (peanut oil, grapeseed oil)
- 2 medium Carrots peeled and sliced into thin sticks
- 1 medium Red bell pepper deseedes and sliced into narrow strips
- 1 small Yellow Onion chopped
- 3 Garlic Cloves diced
- 1/2 cup cilantro loosely packed
- 1 tablespoons Olive oil
- 1/4 cup Yellow curry paste
- Salt to taste
Preparing and Marinating the Tofu
Pressing the Tofu. Wrap the tofu in a clean thin kitchen towel and place on a plate. Place a cutting board on top of it. Place a heavy pan or pan with water on top of the cutting board. Allow to sit for 10 minutes to release the excess moisture in the tofu.
After pressing, cut the tofu into cubes (aproximately 1/2-inch or larger if preferred).
Combine the soy sauce, water and lemon juice in a bowl or container to marinate the tofu. Add the tofu and marinate a minimum of 1 hour up to 24 hours (longer time creates better flavor). May be set up the day before making the soup.
Making the Soup
Break the rice noodles in half and soak in warm water while you prepare the soup.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of safflower oil. Stir fry the carrots until they are tender and pliable (5-6 minutes). Remove from skillet at set aside.
Add the red bell pepper to the skillet and stir fry until softened; 2-3 minutes. Remove and set aside.NOTE: no additional oil should be needed but may be added if required.
Add one tablespoon of Safflower oil to the skillet. Remove half of the tofu from the marinade with a slotted spoon (allow excess liquid to drip back into the marinade container) and place in the hot skillet (be careful of splattering). Cook the tofu on all sides until golden brown with a lightly crisp outer coating. Remove from skillet and set aside.
Add the remaining tablespoon of safflower oil and cook the rest of the tofu. Set aside.
Combine the chickpeas, coconut cream and vegetable broth in a blender. Process until no solid chickpea matter is left. Transfer liquid in a medium saucepan and bring to a boil. Simmer over medium heat
Add the olive oil to a large saucepan or stock pot and heat over medium-high heat. Add the onion and garlic. Saute until softened but do not brown. NOTE: they will not be translucent.
Pour the chickpea broth into the large pan and bring to a simmer over medium-low heat. Add the carrots.
Drain the noodles and add to the soup. Simmer for 2 minutes. Salt to taste.
Prepare 4-6 serving bowls and pour soup in them. Top with bell pepper, cilantro and crispy tofu. Serve immediately.
The longer the tofu marinates the more flavor it will have.
Remove the tofu from the marinade with a slotted spoon and allow excess marinade to drip back into the pan before adding to the hot skillet. Be careful of splattering hot oil when putting the tofu in the skillet.
Use low smoke point oil for stir fry portion (safflower oil, peanut oil, grapeseed oil). Olive oil is fine for sauteing the onions and garlic in soup pan.
Coconut Cream will separate in can. Stir together before measuring out.
Firm or Extra Firm Tofu only.
Use 'rice stick' size noodles (size of angel hair pasta) not pad thai size. Break in half before soaking for easier management of them.
This recipe is medium spicy. If wanting less spice cut the curry paste down to 2 tablespoons.
Calories: 306kcal | Carbohydrates: 28g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Sodium: 1832mg | Potassium: 282mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5994IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 2mg