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Soup with coconut milk, curry, tofu and root vegetables

For 4 portions (this soup is a meal in itself)

Broth:

  • 1 tablespoon coriander seeds
  • a teaspoon cumin seed
  • 2 tablespoons coconut oil
  • 0.250 kg  chopped onion
  • 0.020 kg  crushed garlic
  • 0.002 kg  cayenne
  • 0.100 kg  finely chopped lemongrass
  • 0.025 kg  gigner, peeled and grated or finely chopped
  • 0.070 kg  minced shallot (green onion)
  • 0.002 kg  turmeric
  • 8 cups vegetable broth
  • 1 can of coconut milk (340 ml)
  • ¼ cup of lime juice

Tofu:

  • 0.454 kg  firm tofu cut in small to medium size cubes
  • 0.030 kg  coconut oil
  • 0.005 kg  salt
  • 0.020 kg  chopped shallot (green onion)

Root vegetables, depending what’s in season:

  • 2 sweet potatoes, cubed
  • 0.200 kg  parsnips cut in disks
  • 0.250 kg  carrots cut in disks

Soba noodles:

  • 1 package soba noodles
  • Optional sesame oil, enough to prevent the noodles sticking together. This will depend on how long they remain outside the broth.

Garnishes to add “green”:

  • Toasted sesame seeds
  • 0.010 kg  cilantro
  • 0.100 kg  finely chopped bok choy
  • 0.030 kg  watercress
  • spinach

Methode:

  • The curry broth and ccoconut milk
  • In coconut oil, over medium heat, sauté the spices for 2 minutes.
  • Add onion, garlic, cayenne, lemongrass, ginger, shallot, turmeric and organic lime zest. Sauté 2 more minutes.
  • Add the vegetable broth.
  • Bring to a boil and then simmer the broth for the flavours to infuse – about 15-20 minutes.
  • Remove from heat. Let cool.
  • Filter.
  • Add lime juice and coconut milk.
  • Combine.

Another way to do the bouillon:

  • Mix green curry paste (Thai Kitchen brand) into the vegetable broth. If you choose this option, the curry paste should be added gradually and tasted.
  • About 2 tablespoons per litre of broth.
  • Heat and add the coconut milk and lime juice.

The tofu:

  • Cut the tofu into small cubes and roast in coconut oil.
  • Salt and set aside, garnishing with the chopped shallots.
  • Note that the tofu could also be simply heated up in the broth without being roasted, but simply cut into cubes. Your choice.

The vegetables:

  • Pre-cook the roots lightly, keeping them crunchy. They can remain in the hot broth at least 1 hour so it is best not to overcook them.

The soba noodles:

  • Cook according to package directions. Cutting them into 3-4 sections may make the noodles easier to manage with a spoon.

Two ways to serve this soup:

  • Place all ingredients in the broth and then keep warm.
  • Keep the garnishes on the side

A Marie-Ève Savaria recipe

brutalimentation.ca