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Thai soup with coconut milk and curry, fried tofu, cauliflower, rice noodles and fresh herbs |

Soups & Broths, Vegetables and Fruits, Fish, Seafood & Shellfish

Asian style soup, a moment to warm up while discovering oriental flavours.

Note

Soft tofu is ideal for this recipe.

Ingredients

Recipe for 4 servings

Soup

398 Ml

Coconut milk

800 Ml

Vegetable stock

2 Tbsp

Red cari

1 Tsp

Fresh ginger

1 Tsp

Chopped garlic

1 Tbsp

Brown sugar

2 Tsp

Fish sauce

150 Gr

Onion

150 Gr

Cauliflower

250 Gr

Rice vermicelli

Topping and tofu

200 Gr

Tofu

2 Tbsp

Cornstarch

4 Sprig(s)

Coriander

2 Unit(s)

Green onion

Preparation time: 30 min

Prep

Cut cauliflower into florets.

Peel and finely chop the onion.

Thin out the coriander sprigs and finely chop the green onion.

Dice the tofu, dip in cornstarch and pan-fry in vegetable oil.

Cook the rice vemicelli in a large volume of boiling water and rinse in cold water.
Soup

In a saucepan, combine the coconut milk, red curry paste, ginger, garlic, brown sugar and fish sauce.

Add the onion, cauliflower florets and season with pepper.

Cover and simmer for 10 minutes.

Add the fried tofu before serving.
Plating

Place the noodles in the bottom of your bowls.

Serve the soup and garnish with coriander leaves and green onion.