Monday, June 20, 2011

Fiery Tofu and Coconut Curry Soup

This is not the first time I have tried to make this recipe. I tried a couple of weeks ago, resulting in massive carnage. I let it simmer just like the recipe said, but all the liquid burned off over the hour and left a small, goopy amount of crap in the bottom of the pan. So stupid. So tonight I changed it and only simmered the soup for about 15 minutes before adding all the extras into it. This worked out much better. It was good, but not great. I don't think that has anything to do with my alteration of the cooking method. I would eat it again, but it's doubtful I would make it again.


Fiery Tofu and Coconut Curry Soup
Cooking Light, September 2009

Inspired by similar soups from Thailand and Malaysia, this version balances fiery flavor with sweet and sour back notes. The crisp-tender vegetables offer a pleasant texture contrast to the custardlike tofu. Serve with a side of rice noodles drizzled with dark sesame oil and a cooling mango salad.

2 tablespoons canola oil
2 teaspoons minced garlic
1/4 cup red curry paste
1 tablespoon dark brown sugar
27 ounces light coconut milk
2 1/2 cups organic vegetable broth
1/4 cup fresh lime juice
1/4 cup thinly sliced peeled fresh ginger
2 tablespoons lower-sodium soy sauce
2 cups thinly sliced carrot -- (about 4)
1 1/2 cups pieces green beans -- (1-inch) (8 ounces)
14 ounces water-packed soft tofu -- drained and cut into (1-inch) cubes
3/4 cup fresh cilantro leaves

1. Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans, and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.

Servings: 6

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