How To make Bean Curd and Coconut Soup
2 ea Whole stalks lemongrass
2 ts Laos powder
1 cn Coconut milk
1 lb Firm tofu, diced
1/2 c White miso
1 ea Chili, seeded
sliced into thin rounds 1 ea Lime, juiced
2 tb Fresh basil and/or mint
:
(finely chopped) 1 tb Nam pla (OPTIONAL)
Fresh coriander (as garnish) Chop lemongrass, and bruise it with the flat of a cleaver. Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil while stirring gently. Simmer for 10 minutes. Strain off lemongrass. Add tofu, stirring into stock. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes. Add tofu, stirring into stock. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes. Add remaining ingredients, and serve garnished with coriander. This is delicious with a bowl of Thai jasmine rice.
How To make Bean Curd and Coconut Soup's Videos
Thai Red Curry with tofu
Get the Recipe:
⭐️ Creamy, flavor-packed, and filled to the brim with vegetables, this Thai red curry is a weeknight dinner favorite. It takes 30 minutes to prepare and will make your kitchen smell incredible with the fragrant spices of sunny Thailand.
⭐️ Ingredients
1 tablespoon vegetable oil
1 small onion
3 cloves garlic
1 inch ginger
1 can (15-oz) coconut milk full-fat
2 to 6 tablespoons Thai red curry paste
1 cup vegetable broth
9 ounces firm tofu
1 teaspoon salt or 1 tablespoon fish sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 cup frozen peas
1 medium red bell pepper (6 ounces or 170 grams)
1 medium eggplant (10 ounces or 280 grams)
15 leaves Thai basil or regular basil
Garnish and Serving (Optional)
Jasmine rice boiled or steamed
Thai Basil leaves or fresh coriander
Lime wedges
Metric:
1 tablespoon vegetable oil
1 small onion
3 cloves garlic
1 inch ginger
400 grams coconut milk full-fat
2 to 6 tablespoons Thai red curry paste
250 grams vegetable broth
250 grams firm tofu
1 teaspoon salt or 1 tablespoon fish sauce
15 grams sugar
15 grams soy sauce
160 grams frozen peas
1 medium red bell pepper (6 ounces or 170 grams)
1 medium eggplant (10 ounces or 280 grams)
15 leaves Thai basil or regular basil
Garnish and Serving (Optional)
Jasmine rice boiled or steamed
Thai Basil leaves or fresh coriander
Lime wedges
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Tuscan Kale and Coconut Soup with Tofu
Recipe:
This was inspired by the wonderful Thai coconut soups. Tuscan kale looks more like a small, dark green variety of Swiss chard than kale, but it takes longer to cook, which actually makes it ideal for this soup. Also, this i s a great recipe for your broccoli stalks!
Coconut Curried Tofu | Plant Based | Lesson #140 | Morris Time Cooking
#CurryTofu #PlantBased #MorrisTimeCooking
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Thai Soup with red fermented Tofu - Vegan Vegetarian Recipe
Thai Soup with red fermented Tofu - Vegan Vegetarian Recipe
Yen Ta Four
Ingredients:
7-10 Shiitake Mushroom dried
2-3 Coriander Roots
2 Star Anise
1 Cinnamon Stick
2 Shallots
2 Cloves Garlic
1 cup white Radish sliced
100g fried Tofu diced
200g Rice Noodle prepared (or fresh wide)
a few red fermented Tofu + 5 tbsp Liquid
1 tbsp vegetarian Oyster Sauce
1 tbsp Chili Sauce
1 tbsp Rice Vinegar
2 tbsp Soy Sauce
1.2 L Water
1 tsp Sugar
Tofu Mushroom Coconut Soup | Vegan Recipes
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Tofu Mushroom Coconut Soup | Vegan Recipes
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Easy Coconut Curry Soup With Tofu Recipe
How to make Thai style coconut curry soup at home.
Ingredients:
Protein of your choice chicken, shrimp, eggs, tofu. I used tofu, marinated in sesame oil, soy sauce, fish sauce, white pepper, garlic powder, ground ginger (added a little bit of everything)
3 packs of chicken broth
1 (25.36 fl.oz - 749ml) pack of coconut milk (I like to use light)
4 Tsps of red curry paste
2-3 Tsps of ground ginger
4-5 mushrooms
1 8oz pack of noodles (can also use rice noodles)
Tomatoes - regular or grape tomatoes
Enjoy!
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