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

  • 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

Coconut Curry Soup

  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.

Knorr product used

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