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

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