Coconut Curry Soup

Coconut Curry Soup with Beer-Battered Tofu

  • Vegetarian
Bring some heat to the table with this coconut curry. The cubes of tofu are perfect for soaking up all the lovely flavour.
	    
  • 15 MINS

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 2 People

    Serves

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  • 1 Knorr Vegetable Stock Pot
  • 120 ml low fat coconut milk
  • 150 g tenderstem broccoli, sliced
  • 1 small carrot, julienned
  • 1/2 red pepper, finely sliced
  • 80 g sugar snaps. sliced lengthways
  • 1 onion, diced
  • 1 red chilli, diced
  • 1 garlic clove
  • 1 tbsp ginger, diced
  • 2 tsp curry powder
  • 400 ml hot water
  • 2 tbsp olive oil
  • coriander

Beer-Battered Tofu

  • 150 g tofu, cubed
  • 40 ml vegan lager
  • 35 g plain flour

  1. Heat 1tbsp oil in a deep pan and soften the onion, chilli and ginger with the curry powder. Add in the broccoli, sugar snaps, red pepper and carrot and lightly soften for 2 minutes.

  2. Pour in the coconut milk and allow to heat through before adding the Knorr Vegetable Stock Pot. Pour the water and stir everything to combine, then bring to a gentle simmer.

  3. To make the beer-battered tofu, whisk 25g of flour with the lager into a smooth batter. Toss the tofu cubes in the remaining flour and add these to the batter, coating evenly.

  4. Heat 1 tbsp of oil in a frying pan and fry the beer-battered tofu until golden and crisp on each side.

  5. Ladle the soup into bowls and top with the golden tofu cubes, some finely sliced red chilli and a few coriander leaves.

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

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