thai curry soup with tofu satay

Last week we where enjoying some summery weather but its gone a bit cold again, so I have broke the soup back out and this one is one of my favourites. mainly because its a bit more like a thai curry than a soup and is packed with noodles, veg and topped with tofu satay. I love chicken satay but I thought it would be interesting to see if I could make tofu taste good as satay too, so I marinated it in a peanut butter, red curry paste mix and cooked it on skewers and it was yummy. I managed to get a big bunch of lemon grass at my favourite little veg shop so I knew I had to make something thai with it. the crunchiness of the peanuts sprinkled on top goes really well with the rest of the dish and I really enjoyed it. I have never been to Thailand and would love to visit some day and I really love thai food and I think it would be interesting to see how different it is from the resturants here in England. I am going to china in November so I’m looking forward to trying the authentic cuisine and comparing it to what we have back home. I know people always say how different the real thing is. I have done this recipe so you can add more heat to it if you like it that way. I like my thai food quite spicy to I have toned it down here.

 

recipe

satay marinade for tofu

  • 3 tbsp. smooth peanut butter
  • 2 tbsp . red curry paste
  • 2 tsp soy sauce
  • 1 tsp honey
  • 1 lemon grass bruised
  • 2 tbsp. coconut milk
  • juice of half a lime
  • 1 tsp sesame oil
mix all the ingredients in a bowl and taste it and if you prefer it with more spice add some chilli flakes. open a box of extra firm tofu and place on a tea towel and one over the top and place on a weight like a pan to remove any excess liquid for 10 minutes. cut into cubes and place in the marinade for half and hour.
thread on to skewers and brush a grill pan with oil and cook until it starts to brown.
for the soup
  • 3 tbsp red thai curry paste
  • 1 can coconut milk
  • 4 tbsp coconut cream
  • 1 lemon grass bruised
  • 1 tsp tumeric
  • 1 kaffire lime leaf
  • 2 spring onions chopped
  • thumb sized piece of ginger grated
  • 2 cups vegetable stock
  • 3 tbsp soy sauce
  • 1 tbsp coconut sugar
  • 2 bok choy
  • 1 cup of bean sprouts
  • 1 tbsp peanut butter
  • noodles 2 nests  (egg or rice noodles)
  • peanuts to serve
  • juice of one lime plus more for serving
  • 2 small chillis chopped or 1 tbsp chilli paste (optional)
  • coriander to garnish

start boiling the noodles in a separate pan, in another pan add the curry paste, ginger, turmeric, coconut milk, veg stock, coconut cream. soy sauce, peanut butter, sugar and lemon grass and kaffire lime leaf. then chop the bok choy into 4 segments and add to the pan and add the bean sprouts, spring onions then add the cooked noodles and add some lime juice. taste and if not spicy enough for you add a chopped chilli. remove the lemon grass and kaffire lime leaf before serving. serve in bowls with peanuts, coriander and a segment of lime and the tofu skewers

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