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🍽️ Creamy Curry Soup with Crispy Tofu and Colorful Vegetables

424 kcal · 30 min · 4 servings

Creamy Curry Soup with Crispy Tofu and Colorful Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the shallots, ginger, and garlic.
  2. 2. Chop the shallots, ginger, and garlic very finely.
  3. 3. Wash the eggplant thoroughly.
  4. 4. Trim the ends of the eggplant.
  5. 5. Cut the eggplant into small cubes.
  6. 6. Wash the bell pepper.
  7. 7. Remove the core of the bell pepper.
  8. 8. Cut the bell pepper into strips or small pieces.
  9. 9. Wash the Chinese cabbage.
  10. 10. Remove the tough stem of the Chinese cabbage.
  11. 11. Cut the Chinese cabbage into strips about 1 centimeter wide.
  12. 12. Heat the oil in a wok.
  13. 13. Sauté the finely chopped shallots, ginger, and garlic in the hot oil briefly.
  14. 14. Add the cubed eggplant and bell pepper pieces.
  15. 15. Fry the vegetables for a short time.
  16. 16. Add the Chinese cabbage strips.
  17. 17. Continue frying everything for 1 to 2 minutes.
  18. 18. Sprinkle the curry powder over the vegetables.
  19. 19. Pour the carrot juice into the pan.
  20. 20. Add the coconut milk.
  21. 21. Bring the soup to a boil.
  22. 22. Let the soup simmer gently on low heat for about 10 minutes.
  23. 23. Cut the tofu into cubes.
  24. 24. Lightly salt the tofu cubes.
  25. 25. Roll the tofu cubes in the coconut flakes.
  26. 26. Ensure the tofu cubes are well coated with coconut flakes.
  27. 27. Heat oil in a pan.
  28. 28. Fry the tofu cubes in the hot oil.
  29. 29. Fry the tofu cubes until golden brown and crispy on all sides.
  30. 30. Season the curry soup to taste with salt.
  31. 31. Add a splash of lime juice to the soup.
  32. 32. Serve the soup in bowls.
  33. 33. Top the soup with the crispy tofu cubes.
  34. 34. Garnish the dish with fresh coriander leaves.
  35. 35. Serve the dish immediately.

Nutrition per serving