Quick, warming Thai soup with green curry paste, lots of vegetables and noodles. Refined with coconut milk and bok choy. A quick, warming and Asian spiced soup for the whole family.
Press tofu, ideally overnight in a tofu press, or if you need to do it quickly, press for an hour. If no tofu press at hand, wrap tofu in a clean kitchen towel and weigh down with a heavy object (books) and press.
FOR THE THAI VEGETABLE BROTH Heat large pot with frying oil.
30 ml Frying oil or other high heat oil
Add onion, garlic and ginger and sauté briefly while stirring.
1 Piece red onion or 2 shallots, 2 Piece Garlic cloves, 15 g fresh ginger
Add carrots, peppers and mushrooms and stir vigorously once and sweat for 2-3 minutes.
2 Piece medium carrots, ½ Piece red bell bell pepper, 200 g Mushrooms
Add green curry paste and stir until curry paste coats vegetables. Deglaze with vegetable stock.
3 tbspn green curry paste, 1000 ml Vegetable broth
Add coconut milk, salt or soy sauce. Stir, cover and simmer for 20 minutes.
100-200 ml Coconut milk to refine, ½ - 1 tbspn Salt
Halfway through the cooking time, add the bok choy. Stir, cover again and continue to simmer.
1 Piece Bok choy
In the meantime FOR THE TOFU Heat a grill pan or other pan of choice and pour in oil.
30 ml Frying oil
Put slices of tofu and fry for 3-5 minutes on each side, adding tamari. Minimize heat and set aside.
400 g Tofu nature, 30 ml Tamari
Prepare the Asian noodles according to package directions, rinse in cold water and portion into deep soup bowls.
300 g Udon noodles
Fill with THAI VEGETABLE BRUCE fill up, garnish tofu slices on it and refine with the toppings of your choice.