Coconut Tofu Soup (Vegan, But High Fat

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Servings: 1 Difficulty: Advanced
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Thai-style warm and comforting soup that brings home-style flavor to your table
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This Thai soup features Extra-firm tofu, Garlic, minced, Vegetable oil, Coconut milk (I try to get. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Coconut Tofu Soup (Vegan, But High Fat

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 265.5

Description

This Thai soup features Extra-firm tofu, Garlic, minced, Vegetable oil, Coconut milk (I try to get. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Frozen, or
  2. make fresh if I Am ambitious) 1 1/2 c Vegetable stock (or water) 1 tb Light soy sauce Keffir Lime leaves - to Taste, this is a tough one Since it can come packaged In a number of ways.
  3. I Typically get dried in which Case I let 2 to 3 T soak in Water before using*.
  4. oz Galanga (Kah) - Galanga is Thai ginger 1 To 3 Thai or Serrano Chiles To taste (I like 4!) *Very marginal substitutes (although still good!) are to try 1/4 c.
  5. coarsly chopped lemon grass, or the juice from 1 lime.
  6. This has to be experimented with, it is used to reduce the sweetness of the coconut milk.
  7. You do not want this flavor to dominate, though.
  8. Add a little at a time, and taste to get it right.
  9. Drain the tofu of extra water by placing a heavy weight over the tofu surrounded by 3 layers of paper towels.
  10. Cut tofu into bite size pieces.
  11. fry the garlic in the oil until golden (do not burn), then
  12. fry the tofu until it is an even golden brown.
  13. In a medium size sauce pan mix the coconut milk, stock (or water) and soy sauce.
  14. Add the tofu, Keffir Lime leaves (or substitute), and Galanga.
  15. Cook over low to medium heat for 15 minutes, do not allow to boil!
  16. At this point, taste the soup.
  17. If the coconut taste is too strong add a little more of the Keffir Lime leaves (or substitute).
  18. The idea is to reduce the sweetness of the coconut milk.
  19. With the flat of a heavy knife (or something similar) pound the chilies until they are split in several places.
  20. Add to the soup, and let cook a couple minutes more.
  21. Serve over steamed rice (preferably, Jasmine Rice)

Nutrition Facts

Servings 1

Amount Per Serving
Calories 265.5kcal
% Daily Value *
Total Fat 28.5g44%
Saturated Fat 19.1g96%
Cholesterol 0.0mg0%
Sodium 14.3mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.1g1%
Sugars 3.0g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, but, coconut, extrafirm, fat, frying, garlic, get, high, milk, minced, oil, soup, steaming, stir frying, thai, title, tofu, try, vegan
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