Dinner Eighteen

Thai Curry Soup with Red Lentil Tofu

This post is two recipes in one!   I absolutely love both of these recipes.   

First, the soup.   I used this recipe, with the following modifications:  
Ingredients:  

• 1 tablespoon olive oil
• salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 zucchini, sliced
• 1 small head of broccoli, chopped
• 1 onion, diced
• 3 tablespoons red curry paste, (this one)
• 1 tablespoon freshly grated ginger
• 6 cups broth (made with these bouillon cubes)
• 1 can coconut milk
• 4 ounces rice noodles
• 1 tablespoon fish sauce
• 3 green onions, thinly sliced
• ½ cup chopped fresh cilantro leaves
• ¼ cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

Instructions: 

• Heat olive oil in a large stockpot or Dutch oven over medium heat.  Add garlic and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in red curry paste and ginger until fragrant, about 1 minute.
• Stir in broth, scraping any browned bits from the bottom of the pot.
• Stir in zucchini and broccoli. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
• Stir in rice noodles, coconut milk, and fish sauce until noodles are tender, about 5 minutes.
• Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
• Serve immediately.

*I make it a practice not to boil coconut milk, as it often changes the taste in a way I find quite unpleasant.   

Second, the red lentil tofu.  This has become a staple in my kitchen.  I make big batches, and cube and freeze it.   It warms up nicely in my air fryer.   I use this recipe, following the instructions to make the tofu hold together as well as possible.  I do find it needs to be air fried and then each cube holds it shape well.    Quite a few of my vegan patients find this tofu alternative becomes a valuable tool for ensuring they get adequate protein.