Introduction:
Embark on a culinary adventure to the vibrant streets of Thailand with our Exquisite Vegan Thai Coconut Soup with Crispy Tofu recipe. This aromatic and comforting soup combines the richness of coconut milk with the bold flavors of Thai spices, creating a symphony of taste sensations that will transport you to far-off lands. With the addition of crispy tofu for a satisfying crunch, this soup is not only delicious but also packed with plant-based goodness. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to impress. Join us as we explore the tantalizing flavors of Southeast Asia and indulge in a bowl of pure culinary bliss.
Ingredients:
1 block (14 ounces) extra-firm tofu, drained and pressed
2 tablespoons cornstarch
1 tablespoon soy sauce or tamari
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 carrot, julienned
4 cups vegetable broth
1 can (14 ounces) coconut milk
2 tablespoons Thai red curry paste
2 tablespoons soy sauce or tamari
2 tablespoons lime juice
1 tablespoon brown sugar or coconut sugar
Salt and black pepper to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the pressed tofu into cubes or rectangles, whichever you prefer.
In a shallow bowl, combine the cornstarch and soy sauce or tamari to create a thick paste.
Gently toss the tofu cubes in the cornstarch mixture until evenly coated.
Place the coated tofu cubes on the prepared baking sheet in a single layer.
Bake the tofu in the preheated oven for 25-30 minutes, flipping halfway through cooking, until golden and crispy.
While the tofu is baking, heat the vegetable oil and sesame oil in a large pot over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the pot, sautéing until fragrant and softened, about 2-3 minutes.
Stir in the sliced red bell pepper, yellow bell pepper, and julienned carrot, cooking for an additional 2-3 minutes until slightly softened.
Pour in the vegetable broth, coconut milk, Thai red curry paste, soy sauce or tamari, lime juice, and brown sugar or coconut sugar. Stir to combine.
Bring the soup to a simmer and let it cook for 10-15 minutes to allow the flavors to meld together.
Season the soup with salt and black pepper to taste.
Once the tofu is crispy and golden, remove it from the oven and set it aside.
Ladle the hot soup into bowls and top each serving with a generous portion of crispy tofu cubes.
Garnish the soup with chopped fresh cilantro and serve with lime wedges on the side for squeezing.
Nutritional Information (per serving):
Calories: 280
Total Fat: 20g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 780mg
Total Carbohydrates: 18g
Dietary Fiber: 3g
Sugars: 5g
Protein: 10g
Weight Watchers SmartPoints®: 9 per serving
Conclusion:
Transport your taste buds to the bustling streets of Thailand with our Exquisite Vegan Thai Coconut Soup with Crispy Tofu. This delightful soup combines the creamy richness of coconut milk with the bold flavors of Thai spices, creating a culinary masterpiece that is both comforting and invigorating. With the addition of crispy tofu for a satisfying crunch, each spoonful offers a symphony of taste sensations that will leave you craving more. Whether you’re seeking a comforting meal on a chilly evening or simply craving a taste of Southeast Asia, this recipe is sure to satisfy. Indulge in the exotic flavors of Thai cuisine and treat yourself to a bowl of pure culinary bliss. Bon appétit!