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Coconut Curry Soup with Beer-Battered Tofu

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

13.0g

Energy (kJ)

1017kJ

Energy (kcal)

243kcal

Carbohydrate incl. fibre (g)

37.5g

Carbohydrate excl. fibre (g)

30.6g

Sugar (g)

9.5g

Fibre (g)

6.9g

Fat (g)

4.9g

Saturated fat (g)

1.3g

Unsaturated fat (g)

3.2g

Monounsaturated fat (g)

0.7g

Polyunsaturated fat (g)

2.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

929mg

Salt (g)

2.32g

Vitamin A (IU)

9535IU

Vitamin C (mg)

120.1mg

Calcium (mg)

188mg

Iron (mg)

3.27mg

Potassium (mg)

775mg

Total

26.0g

2034kJ

487kcal

75.1g

61.3g

19.0g

13.8g

9.8g

2.5g

6.4g

1.4g

4.0g

0.0g

0mg

1857mg

4.64g

19071IU

240.3mg

375mg

6.53mg

1549mg

  • 1 onion, diced
  • 1 garlic clove
  • 1 red chilli, diced
  • 1 tbsp fresh root ginger, diced
  • 2 tsp curry powder
  • 150 g tenderstem broccoli, trimmed and sliced at an angle
  • 80 g sugar snaps. sliced lengthways
  • 1/2 red pepper, finely sliced
  • 1 small carrot, julienned
  • 120 ml low fat coconut milk
  • 1 Knorr Vegetable Stock Pot
  • 400 ml hot water
  • 150 g tofu, cubed
  • 35 g plain flour
  • 40 ml vegan lager
  • 1 Heat 1tbsp vegetable oil in a deep pan and soften the onion, chilli and ginger with the curry powder
  • 2 Add in the broccoli, sugar snaps, red pepper and carrot and lightly soften for 2 minutes.
  • 3 Pour over the coconut milk and allow to heat through before adding your Knorr Vegetable stock pot, allowing this to melt into a rich sauce. Pour over the water and stir everything to combine, then bring to a gentle simmer.
  • 4 Meanwhile, whisk 25g of flour with the lager into a smooth batter and season with a pinch of salt. Toss your tofu cubes in the remaining flour and add these to the batter, coating evenly.
  • 5 Heat 1 tbsp vegetable oil in a frying pan and fry your battered tofu until golden and crisp on each side.
  • 6 Ladle the soup into bowls and top with the golden tofu cubes, some finely sliced red chilli and a few coriander leaves.