vegan hot and spicy soup

Spicy Seafaux Soup

Spicy Seafaux Soup
 
Author:
Recipe type: Soup, Main
Ingredients
  • 500 gram firm tofu – marinated overnight (recipe below)
  • 4 hot red chilies chopped + 4 more to garnish
  • 1 onion peeled & quartered
  • 2 teaspoon kelp granules
  • 1 teaspoon chopped lemon grass
  • 1 teaspoon chopped ginger
  • 6 almonds
  • 4 tablespoons of vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 2 cups vegetable stock
  • 400ml full coconut cream
  • 1 teaspoon kelp powder
  • 300 gram glass noodles – soaked in boiling water until soft
  • Salt & pepper to season
  • 1 thinly sliced cucumber
  • Handful of fresh mint to garnish
Tofu Marinade:
  • 2 teaspoons of kelp powder
  • 2 teaspoons of garlic powder
  • ½ teaspoon paprika
  • 2 teaspoons salt
  • Splash of olive oil
Instructions
  1. Slice tofu into 1 cm slices & using an apple corer, cut out round sections of tofu. (Or cut into dice size cubes) Combine with marinade and leave overnight
  2. In a blender or food processor, process chilies, onion, kelp granules, lemon grass, ginger & almonds until smooth
  3. Heat oil (3 tablespoons) in a deep-sided fry pan, add in chili paste and cook for several minutes
  4. Stir in paprika and turmeric and mix through
  5. Add stock and coconut cream and bring to the boil, reduce heat and simmer gently for 15-20 minutes
  6. Sprinkle in kelp powder and combine
  7. Ensure glass noodles are soft
  8. Heat 1 tablespoon of oil in a fry pan and toss marinated tofu with salt & pepper until warmed through
  9. Add noodles to soup bowls, place fried tofu on top, spoon on liquid, top with cucumber, chili & mint
  10. Serve immediately

 

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