Tofu In Thai Red Curry Soup
with Fragrant Rice & Green Veg
- Soy
- Wheat
- Gluten
- Crustaceans
- Sesame
- Eggs
- May contain traces of allergens
Skip the takeaway tonight and whip up this fragrant Thai-inspired bowl that brings a touch of heat to your dinner table. Simply simmer your tofu in a creamy coconut and red curry broth packed with carrot, baby spinach and Asian greens, then serve over fluffy jasmine rice. Chef's kiss!
Ingredients
2
Garlic
1 packet
Jasmine rice
1
Asian Greens
1
Carrot
1
Fresh Chilli
1 packet
Coconut Milk
1 sachet
Chicken-Style Stock Powder
1 packet
Baby Spinach Leaves
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Crustaceans, Sesame, Eggs)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
½ cup
water (for the curry)
½ tbs
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
- Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat.
- Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, roughly chop Asian vegetable.
- Thinly slice carrot into half-moons.
- Thinly slice long chilli (if using).
- Cut plain tofu (see ingredients) into 1cm chunks.
- When rice has 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat.
- When oil is hot, cook tofu, turning occasionally, until golden, 3-4 minutes.
- Divide between serving bowls and cover to keep warm.
TIP: Ensure filling is piping hot before serving.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook carrot until tender, 4-5 minutes.
- Add Mild Thai Red curry paste and cook until fragrant, 1 minute.
- Stir in coconut milk, chicken-styke stock powder, the water (for the curry) and the vinegar and bring to the boil.
- Add Asian vegetable and baby spinach leaves, stirring until wilted and combined, 1-2 minutes. Season to taste.
- Pour red curry soup over tofu.
- Serve with garlic rice. Sprinkle long chilli over soup to garnish. Enjoy!
