Thai Fragrant Red Curry Soup with Tofu Puffs.

Thai Fragrant Red Curry Soup with Tofu Puffs.

Thai food is one of my favourite oriental cuisines, but in North Wales,UK, I have yet to find a Thai restaurant, so we have to make do with making it ourselves!

This soup actually tastes pretty good, if I say so myself!
It makes a big difference, when you are using a pre-made Thai curry paste, to add extra ingredients, such as Kaffir Lime Leaves when the soup broth is cooking, and a squeeze of lime juice over the served soup before eating- it’s gives it an extra zing, and stops it tasting bland.

Make sure you thoroughly check the ingredients of the curry paste you are purchasing, as some do not have dried shrimp and fish sauce in them, and others do!

The soup is quick and easy to make and will take about 20 minutes in total.
Making it into a soup with a broth element rather than with just straight coconut cream, reduces the fat dramatically (although it still has plenty!) and allows you to enjoy all the flavour, with less calories.

Here is a link to a thread on the Massel stocks I used in the recipe.
They are the nicest stock I have used and are completely Vegan and Gluten free, and even have an Garlic and onion free option too! https://www.facebook.com/groups/Plantified/permalink/1051733058218192/

Please also come and join our new FACEBOOK GROUP https://www.facebook.com/groups/Plantified/ and post some of your favourite recipes, ask some questions, show off a dish you’ve cooked or just have a chat!
I want to show people how easy it is, how much fun you can have and what good food you can eat when you PLANTIFY your food!

My Plantified Mousses Recipe book is on it’s way to being finished, and you will receive an email letting you know when your FREE copy of the E-book is ready to download!
If you would like one, and haven’t yet signed up to Plantified, please sign up here: http://opensaucevegan.com/register/ and you will also receive a FREE recipe book once it is released.
(The only information that is required to register is a Email address, and a Username of your choice. If you do not receive the confirmation email after signup, please check your junk mail box. Any problems, please contact us.)

Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.

Enjoy
x
Katrina

Thai Fragrant Red Curry Soup with Tofu Puffs.

Ingredients:

Broth:
2 heaped tbsp Red curry Paste
400 ml coconut cream
1.6 litres boiling water
1 heaped tbsp Massel chicken style stock
2 Kaffir lime leaves (dried)

Stirfry:
6 tofu puff squares,quartered
1 Red onion,(cut into thin wedges)
1 bok choy (each leaf sliced longways in half)
1 medium carrot
1/2 Red pepper, sliced
10 baby corn (approx 130 grams) sliced
¼ large courgette, sliced
I handful small Broccoli florets

Noodles:
400 gram Medium flat rice Noodles (dried)

To dress:
2 limes
Fresh coriander

Method:

Boil 1.6 litres of water and add it to your saucepan.

To the boiling water, add the red curry paste, Massel chicken style stock powder, and the kaffir lime leaves and bring to the boil.

Once boiling, add your can of coconut cream and stir.
Let this cook away and develop the flavours whilst you prepare the noodles and slice your vegetables.Have a little taste once it has cooked for a while, and if you feel it needs more stock etc, please add it now.

Heat up your wok, or heavy cast iron pan, whilst you slice your vegetables, so it is nice and hot to cook in.

Boil some water to soak your dried noodles in so they are ready at the same time everything else it.

Take your Tofu puff square and cut them into quarters.

Slice your onion in thin wedges, along with slicing the Bok choy in half lengthwise and separating the leaves.
Slice all the other vegetables ready to cook.

Add a small amount of sunflower oil or similar to the pan.
By a small amount of oil, I mean as little as you can get away with.
Coconut cream already has enough fat in it without adding loads more you don’t need!

Throw in the tofu puffs, onions, red pepper, carrots, baby corn, and courgettes into the pan and Stirfry.
Once cooked a little throw in the Broccoli, and add a few spoonfuls of the broth to add some steam to further cook the Vegetable ,without having to add more fat.
You are aiming for browning the veg slightly, but still leaving a little bit of a crunch, as they will further cook once the hot broth is added in the bowl, and no one likes a bit of dark green soggy Broccoli, do they- so remove the veges from the wok once it has reached this point, and set aside in a large bowl.

Check your soaking noodles to see if they are ready.
Medium,flat rice noodles need to have lost that tough stretch and be pretty much the right texture to eat, before you drain them, or they will remain too chewy. (If you are using finer noodles, you will want to drain them when they are almost right, as vermicelli etc are much more fragile and if overcooked will break apart.)

Drain your rice noodles, and using tongs, add a pile to each bowl.

Top with the stir fried Vegetables and Tofu puffs and then ladel over the Red Curry Soup.

To serve, break up some coriander leaves and scatter across the broth, as this imparts further flavour, and take a wedge of lime and squeeze over each bowl of soup.
Leave a cut wedge of lime on top of each bowl, so people can add extra lime if they’d like.