M. is a big fan of Asian food. She keeps experimenting with the recipes that are concentrated on Asian flavors. And even though her family is not happy about that, her husband loved this soup so much that he even ate tofu;)
After all, tofu is not bad! Especially when combined with sweet and spicy extras.
This soup is not only delicious. It also provides you with the energy for the entire day.
Ingredients (serves 6)
150 g leek
200 g carrot
150 g parsley root
500 g sweet potato
1 tbsp yeast flakes
3 tbsp red curry paste
2 tbsp vegetable oil
salt
5 kaffir lime leaves
180 g smoked tofu
150 g dried dates (without seeds)
250 ml coconut milk
Additionally:
100 g soy noodles
Instructions:
Slice the leek. Slice the carrots, parsley root and sweet potato and cut them into sticks. Cut tofu into cubes.
Preheat the oil in a big pot, add 2 tbsp of curry paste.
Add the leek and fry until golden. Add the rest of the veggies and fry for about 5 minutes while tossing.
Then add about 2.5 l of water. Add the dates (cut into halves), yeast flakes and kaffir lime leaves. Season the soup with some salt. Cover and cook over low heat for about 25 -30 minutes, until the veggies are soft.
Then add tofu and coconut milk. If the soup is too thick, add about 0.5 l of water. Mix and cook over low heat. Add 1 more tablespoon of red curry paste and some salt if necessary. Mix well and cook for 5 more minutes.
Cook the noodles as recommended on the bag.
Serve the soup with the noodles.
Enjoy!
Etykiety: asian food, english, gluten free, recipes, soup, tofu
