Recipe: Vegan Thai Tofu Coconut Soup, from Olivia Faid of Balance Me

Transport yourself to Thailand with this heart-warming gluten and dairy free soup. So fresh and fun, perfect for any time of year. This recipe is very flexible, so make use of your favourite seasonal veggies.

Ingredients (Serves 4)

  • 1 tsp oil (avocado or olive oil is great)

  • 1 onion

  • 4 cloves of garlic

  • 1 red pepper

  • 2 carrots

  • Cube of ginger

  • 1-2 tbsp red curry paste (dependant on your spice intensity)

  • 500 ml vegetable stock

  • 800 ml of coconut milk

  • 400 gm tofu

  • ¼ cup cornflour

  • 2 tsp curry powder

  • salt

  • 200g rice noodles

  • 1 lime or lemon

Optional

  • Coriander

  • Spring onion

  • Sesame seeds

Method

1.    Preheat 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/water in a large pot on medium-high heat.

4.    Dice up the onion and add to the hot pot, cook on medium heat for 3-5 minutes until translucent. While the onion is cooking, mince the garlic and ginger and add it to the pot.

5.    Combine the tofu, cornflour, curry powder, and salt. Shake and add to a baking tray. Place the tray into the preheated oven and set the timer for 15 minutes.

6.    Add the red curry paste to the pot with 100ml of vegetable stock. Bring the mixture to a simmer, it will become aromatic, add the remaining 400ml of vegetable stock to the pot, leave to simmer for 5 minutes.

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

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

9.    Thinly slice the capsicum, lime wedge, spring onion, and coriander, julienne the carrot. Place all the sliced vegetables on a serving tray.

10.   Add ¼ cup of soup to each bowl, then rice noodles to the bottom of your serving bowls, place the bowls, sliced vegetables, and the remaining soup on the table and allow everyone to portion their own, talk about their experience, taste, textures, and flavours.

Cooking suggestions from Olivia:

·       For an oil-free option, you can use water to baste the pot.

·       For a low carb option, zucchini noodles are great. Leave these fresh and place in your serving bowl.

·       This recipe is amazing to empty your fridge, use what you have or what’s in season.

·       To stop your noodles from sticking together, run your rice noodles under cold water to stop the cooking process.