This vegan soup is low carb, filled with veggies and topped with smoked tofu.
Servings: 4
Ingredients
Smoked Tofu
1 - 350 gpkgextra firm tofudiced
1/4 cup low sodium soy sauce
3tspliquid smoke
1/2tspgarlic powder & onion powder
1tbspavocado oil
Thai Curry Soup
1tbspoil
1largeoniondiced
2clovesgarlicminced
1tbspginger minced
4cupsvegetable stock
2 - 400mlcanscoconut milk
1 - 112gjargreen curry pastei.e. Thai Kitchen
1smallbutternut squashpeeled, seeded and diced (approx. 1 1/2 cups)
2cupsmushroomssliced
2cupsbroccolicut into florets
2 - 385gpkgskonjac noodlesrinsed well in cold water
salt and pepper to taste
juice of 1 lime
chopped cilantro and green onion for garnish (optional)
Instructions
Add tofu cubes to medium sized bowl. Add soy sauce, liquid smoke, onion and garlic powder and stir to mix well. Set aside.
Add avocado oil to a large soup pot over medium heat. Add onion and cook until translucent. Add onion and garlic. Stir and cook for a minute longer.
Add stock, coconut milk and curry paste to the stock pot. Use a whisk to incorporate the paste into the liquid. Next add the butternut squash and mushrooms. Bring to a boil and reduce to simmer for 15 minutes or so until squash is cooked through.
While soup is simmering, heat olive oil in a large sauce pan over med-high heat. Add tofu to hot pan and brown on all sides. Turn down to low to keep warm.
Add konjac noodles and broccoli to soup. Season to taste with salt and pepper. Continue simmering soup for several minutes until broccoli is cooked through.
Add lime juice to soup, check the seasoning. Divide soup between 4 bowls. Top with tofu, cilantro and green onion and serve.