Thai Curry With Tofu and Herbs
A wonderfully restorative and nourishing broth with coconut milk for subtle creaminess. The cherry tomatoes provide bright bursts.
Servings: 6
Equipment
- 1 Dutch oven
Ingredients
- 2 14oz Soft tofu, cubed
- 2 Tbsp Olive oil
- 2 ea Shallots, minced
- 3 ea Garlic cloves, minced
- 1 inch Ginger, grated
- 3 Tbsp Red curry paste
- 14 oz Cherry tomatoes, halved
- 32 oz Vegetable stock
- 13-1/2 oz Full-fat coconut milk
- 1/8 tsp Sea salt
- 1/4 cup Soy sauce
- 1/4 tsp Black pepper
- 4 oz Cilantro, chopped
- 4 oz Basil, chopped
- 4 oz Dill, chopped
- 2 ea Scallions, sliced
- 1 ea Lime, sliced
Instructions
- Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes.2 Tbsp Olive oil, 2 ea Shallots, minced
- Add the garlic, ginger, and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes.3 ea Garlic cloves, minced, 1 inch Ginger, grated, 3 Tbsp Red curry paste
- Add the tomatoes, stir, and bring to a simmer. Simmer until the tomato's juices thicken slightly, 4 minutes.14 oz Cherry tomatoes, halved
- Pour in the vegetable stock, stir, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, for 10 minutes.32 oz Vegetable stock
- Stir in the coconut milk and salt, and remove from the heat.13-1/2 oz Full-fat coconut milk, 1/8 tsp Sea salt
- Add the tofu, soy sauce, and pepper to the broth.1/4 cup Soy sauce, 1/4 tsp Black pepper, 2 14oz Soft tofu, cubed
- Add the cilantro, basil, and dill, and squeeze the lime into the broth.4 oz Cilantro, chopped, 4 oz Basil, chopped, 4 oz Dill, chopped, 1 ea Lime, sliced
- Sprinkle the scallions on top.2 ea Scallions, sliced