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Tuscan Kale And Coconut Soup With Tofu

DelectablePlanet's picture
This was inspired by the wonderful Thai coconut soups. Tuscan kale looks more like a small, dark green variety of Swiss chard than kale, but it takes longer to cook, which actually makes it ideal for this soup. Also, this i s a great recipe for your broccoli stalks!
Ingredients
  Almond oil/Sesame oil 1 Tablespoon
  Red onion 1 Medium, diced
  Broccoli stalks 3 , thinly sliced
  Tuscan kale 1 Bunch (100 gm), stems removed and coarsely chopped
  Thai green curry paste 1⁄4 Cup (4 tbs)
  Water 3 Cup (48 tbs)
  Vegetable bouillon cubes 2
  Canned coconut milk 27 Ounce
  Firm tofu 8 Ounce, cut in small cubes
  Cilantro 1 Bunch (100 gm), coarsely chopped
  Lime juice 1 Tablespoon
Directions

Place the oil in a large soup pot over high heat and add the onion, stirring well. After 1 minute, add the broccoli stems, Tuscan kale and green curry paste, and continue stirring for about 1 minute more. Add the water, vegetable bouillon cubes and coconut milk. Bring to a boil, and then immediately lower the heat to maintain a steady simmer. Cook about 10 minutes, or until the vegetables are tender. Add the tofu and warm through. Add the cilantro and lime juice and stir well. Remove from the heat and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Tofu
Interest: 
Healthy
Servings: 
4

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