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🍲 Creamy Peanut Coconut Soup with Pasta and Tofu

825 kcal · 30 min · 4 servings

Creamy Peanut Coconut Soup with Pasta and Tofu Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the onion in half and peel it. Dice the onion into small cubes.
  2. 2. Peel the garlic and chop it finely.
  3. 3. Wash the carrot, trim the end, and slice it into thin rounds.
  4. 4. Wash the spring onions, shake off excess water, and trim the root ends. Slice the onions into rings.
  5. 5. Bring about 2.5 liters of salted water to a boil in a large pot with a lid.
  6. 6. Heat 2 tablespoons of oil in a pot over medium heat.
  7. 7. Sauté the onion cubes for 3 to 5 minutes until they become translucent.
  8. 8. Add the carrot slices and chopped garlic and cook for 1 minute.
  9. 9. Stir in the curry paste and let it sizzle for 1 to 2 minutes.
  10. 10. Pour in the coconut milk and vegetable broth and bring the mixture to a brief boil.
  11. 11. Stir in the peanut butter, sugar, 1 teaspoon of soy sauce, and chili.
  12. 12. Let the soup simmer for about 10 minutes.
  13. 13. Adjust the flavor to your liking with extra chili or curry paste.
  14. 14. Roast the peanuts in a dry pan over medium heat for about 5 minutes.
  15. 15. Cook the penne pasta in the boiling salted water for about 9 minutes until al dente (firm to the bite).
  16. 16. Drain the pasta in a colander.
  17. 17. Press the tofu dry and cut it into bite-sized cubes.
  18. 18. Marinate the tofu cubes with cornstarch and turmeric.
  19. 19. Clean the mushrooms with a kitchen towel and slice them.
  20. 20. Heat 2 tablespoons of oil in a frying pan over medium heat.
  21. 21. Fry the tofu and mushrooms for 4 to 5 minutes until golden brown.
  22. 22. Deglaze the pan with 1 teaspoon of soy sauce and remove it from the heat.
  23. 23. Add the drained penne pasta to the simmering soup.
  24. 24. Serve the soup with the fried tofu, mushrooms, spring onions, and roasted peanuts.
  25. 25. Enjoy your meal!

Nutrition per serving