Fiery Tofu and Coconut Curry Soup

Name: Fiery Tofu and Coconut Curry Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 Tbsps canola oil; 473 milliliters thinly sliced carrot (about 4); 1 Tbsp dark brown sugar; 177 milliliters fresh cilantro leaves; 59 milliliters thinly sliced peeled fresh ginger; 2 teaspoons minced garlic; 355 milliliters (1-inch) pieces green beans (8 ounces); 765 grams light coconut milk; 59 milliliters fresh lime juice; 2 Tbsps lower-sodium soy sauce; 59 milliliters red curry paste; 591 milliliters organic vegetable broth; 397 grams package water-packed soft tofu, drained and cut into (1-inch) cubes

The recipe Fiery Tofu and Coconut Curry Soup is ready in about 1 hour and 20 minutes and is definitely an awesome gluten free, dairy free, and pescatarian option for lovers of Indian food. One portion of this dish contains roughly 18g of protein, 15g of fat, and a total of 312 calories. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a main course. It will be a hit at your Autumn event. A mixture of garlic, curry paste, pieces beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

Heat oil in a large saucepan over medium-high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add garlic to pan; saut 30 seconds or until lightly browned.

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Garlic

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Frying Pan

Add curry paste; saut 1 minute, stirring constantly.

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Curry Paste

Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour.

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Coconut Milk

Brown Sugar

Soy Sauce

Ginger

Broth

Juice

Add carrot; cook for 6 minutes.

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Carrot

Add beans, and cook 4 minutes or until vegetables are crisp-tender.

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Vegetable

Beans

Add tofu to pan, and cook 2 minutes.

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Tofu

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Frying Pan

Garnish with cilantro leaves.

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Fresh Cilantro

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

2Tbsps

canola oil 473milliliters

thinly sliced carrot (about 4)1Tbsp

dark brown sugar 177milliliters

fresh cilantro leaves 59milliliters

thinly sliced peeled fresh ginger 2teaspoons

minced garlic 355milliliters

(1-inch) pieces green beans (8 ounces)765grams

light coconut milk 59milliliters

fresh lime juice 2Tbsps

lower-sodium soy sauce 59milliliters

red curry paste 591milliliters

organic vegetable broth 397grams

package water-packed soft tofu, drained and cut into (1-inch) cubes

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner (1 Liter) with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.