Best 5 Spicy Tofu And Coconut Curry Soup Recipes
Embark on a culinary journey to tantalize your taste buds with a symphony of flavors in our Spicy Tofu and Coconut Curry Soup. This delectable dish seamlessly blends the bold heat of chili peppers with the creamy richness of coconut milk, creating a harmonious balance that will leave you craving more. As you delve into this flavorful soup, you'll encounter a delightful medley of textures, from the tender tofu that soaks up the savory broth to the vibrant vegetables that add a delightful crunch. Accompanying this main course are three equally enticing recipes: Spicy Tofu Stir-Fry, Coconut Curry Vegetables, and a refreshing Cucumber Raita. Each recipe offers a unique twist on the classic flavors of Thai cuisine, ensuring a delightful dining experience that caters to diverse palates.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY TOFU & POTATO COCONUT CURRY SOUP
Crispy golden-brown tofu, plenty of vegetables: tender Creamer potatoes, carrots, and baby kale, creamy coconut milk, a rich curried broth, and a nice kick of spicy-hot. Comforting, healthy, and hearty!
Provided by Brittany at ilovevegan.com
Categories Soup
Time 1h5m
Number Of Ingredients 15
Steps:
- Pierce the skin of each potato 2-3 times before microwaving on high for 4-6 minutes or until tender. Leave to cool before cutting each potato into quarters.
- In a large non-stick skillet, heat 1 tbsp coconut oil over medium high heat. Add the cubed tofu and cook until golden-brown and crisp on at least 3-4 sides. Set aside.
- In the same skillet, heat the remaining 1/2 tbsp of coconut oil. Add the onion, celery, carrots, and garlic. Cook for 2-3 minutes, stirring often, until the onion starts to become transparent.
- Add the curry powder, turmeric, cumin, paprika, and chili garlic sauce. Cook for another 2-3 minutes, stirring often.
- Add vegetable stock and baby kale. Simmer for 5 minutes.
- Add coconut milk, pan-fried tofu, and quartered potatoes. Simmer for another 10 minutes.
- Taste, thin with vegetable stock if needed, and adjust seasoning.
SPICY TOFU AND COCONUT CURRY SOUP
Make and share this Spicy Tofu and Coconut Curry Soup recipe from Food.com.
Provided by rerick
Categories Clear Soup
Time 20m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- In stock pot.
- Saute garlic and onion.
- When onion is tender add: mushrooms, carrots, jalapeno.
- Saute further until mushrooms were soft.
- Add remaining ingredients except cilantro.
- Cook until carrots were softened.
- Add cilantro.
Nutrition Facts : Calories 435.6, Fat 21.8, SaturatedFat 13.6, Cholesterol 0.2, Sodium 380.4, Carbohydrate 56.1, Fiber 2.4, Sugar 48.2, Protein 7.8
FIERY TOFU AND COCONUT CURRY SOUP
From Cooking Light, this soup is inspired by similar soups from Thailand and Malaysia and balances fiery flavor with sweet and sour back notes. The crisp-tender vegetables offer a pleasant texture contrast to the custardlike tofu. Serve with a side of rice noodles drizzled with dark sesame oil and a cooling mango salad.
Provided by Epi Curious
Categories Clear Soup
Time 1h25m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat. Add garlic to pan; saute 30 seconds or until lightly browned. add curry paste; saute 1 minute, stirring constantly. 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. Add carrot; cook for 6 minutes. Add beans and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan and cook 2 minutes. Garnish with cilantro leaves.
Nutrition Facts : Calories 136.7, Fat 7.5, SaturatedFat 0.8, Sodium 235.9, Carbohydrate 13.8, Fiber 2.8, Sugar 5.2, Protein 6.1
COCONUT CURRY TOFU
My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.
Provided by KATHYCOLLINS
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
- In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
- Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 16.9 g, Fat 13.2 g, Fiber 5.3 g, Protein 16.5 g, SaturatedFat 4.6 g, Sodium 679.5 mg, Sugar 5.1 g
COCONUT RED CURRY WITH TOFU
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.
Provided by Melissa Clark
Categories quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
- Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
- Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams
Tips:
- Use firm or extra-firm tofu: This will help the tofu hold its shape and not crumble in the soup.
- Press the tofu before cooking: This will help to remove excess water and make the tofu more flavorful.
- Cut the tofu into small cubes: This will help it cook evenly.
- Use a variety of vegetables: This will add flavor and texture to the soup. Some good choices include carrots, celery, onions, bell peppers, and broccoli.
- Use a good quality curry paste: This will make a big difference in the flavor of the soup. Look for a paste that is made with fresh ingredients and has a good balance of spices.
- Don't be afraid to adjust the amount of curry paste: If you like a spicier soup, add more paste. If you prefer a milder soup, use less.
- Simmer the soup for at least 15 minutes: This will help to develop the flavors and make the soup more flavorful.
- Serve the soup with rice or noodles: This will make a complete meal.
Conclusion:
This spicy tofu and coconut curry soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this soup a try. You won't be disappointed!
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