Skip to content

Cart

Your cart is empty

Article: Vegan Thai Tofu Coconut Soup

Vegan Thai Tofu Coconut Soup

Vegan Thai Tofu Coconut Soup

Transport yourself to Thailand with this heart warming Gluten and dairy free soup. So fresh and fun, perfect for any time of year.

Ingredients

1 tsp oil (avocado or olive oil is great)
1 Onion
4 cloves of garlic
1 red pepper
2 carrots
Cube of ginger
1-2tbsp Red Curry Paste (You could use any flavour you like)
2 cups veg stock
2 cans of coconut milk

400 grams tofu
¼ cup tapioca starch
2 tsp curry powder
salt

Rice noodles/ or rice
Lime

Optional
Coriander
Spring onion
Sesame seeds

Method

  1. Pre heat the oven to 180° on fan bake.

  2. Cut the tofu into 1cm x 1cm cube and pat dry with paper towels.

  3. Heat the oil in a large pot on medium-high heat.

  4. Add the onion and cook on medium heat for 2-3 minutes until translucent. While the onion is sauteing, mince the garlic, add it to the pot, and grate in the ginger, cook for another minute.

  5. Combine the tofu with tapioca starch, curry powder, and salt. Place into the preheated oven and set the timer for 15 minutes.

  6. Add the red curry paste and vegetable broth to the pot. Bring the ingredients to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.

  7. Next, thinly slice the capsicum and julienne the carrot. Add to the pot, reduce the heat to low, and let the soup simmer for another 5 minutes.

  8. While the soup is simmering, cook the rice noodles according to package directions.

  9. Flip the tofu and set the timer for another 5 minutes. Add the coconut milk to your curry.

  10. Add the rice noodles to the bottom of your serving bowls and prepare to serve.

  11. Serve with your tofu, coriander, a lime wedge or juice, spring onion, and sesame seeds.

Cooking Suggestions:

  • For an oil-free option, the tofu cooks incredibly in an air fryer

  • For a low carb option zucchini noodles also work great

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Read more

Vegan Portobello Mushroom Lasagnes

Vegan Portobello Mushroom Lasagnes

This recipe is for our low carb/keto vegan loving friends. You can still increase your plants while eating a keto- low carb diet. Try out this recipe -> Use the diary free cashew Ricotta in all ...

Read more
Vegan Chickpea Smash Wraps or Salad Bowls

Vegan Chickpea Smash Wraps or Salad Bowls

You know at Balance Me we LOVE meal prep and we love helping you on your journey to increase your plant diversity. Well I think this is the easiest recipe there is and SO VERSITLE. add to anything ...

Read more