Transport yourself to Thailand with this heart warming Gluten and dairy free soup. So fresh and fun, perfect for any time of year.
1 tsp oil (avocado or olive oil is great)
4 cloves of garlic
1 red pepper
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
Rice noodles/ or rice
Pre heat the oven to 180° on fan bake.
Cut the tofu into 1cm x 1cm cube and pat dry with paper towels.
Heat the oil in a large pot on medium-high heat.
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.
Combine the tofu with tapioca starch, curry powder, and salt. Place into the preheated oven and set the timer for 15 minutes.
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.
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.
While the soup is simmering, cook the rice noodles according to package directions.
Flip the tofu and set the timer for another 5 minutes. Add the coconut milk to your curry.
Add the rice noodles to the bottom of your serving bowls and prepare to serve.
Serve with your tofu, coriander, a lime wedge or juice, spring onion, and sesame seeds.
For an oil-free option, the tofu cooks incredibly in an air fryer
For a low carb option zucchini noodles also work great