Slow Cooker Thai Green Curry Tofu Soup
Soup is one of the most comforting foods out there and this Momma Cuisine recipe for Thai Green Curry Tofu Soup is hearty, vegan and the perfect exotic twist to typical soups and chowders.
I love cooking with extra firm tofu because it has a "meaty" texture and stands up great to frying, stews and soups. I first pan-fried extra firm Phoenix Bean Tofu so that it would have a nice golden brown color and nice texture. With the addition of mushrooms, this is a simple soup that you can easily make your own by adding your favorite Asian ingredients.
I hope you try this Thai Green Curry Tofu Soup recipe!
Thai Green Curry Tofu Soup (sponsored by Phoenix Bean Tofu)
- 1 package extra firm Phoenix Bean Tofu
- 1 cans coconut milk
- 1 cup vegetable or chicken stock
- 6 oz mixed fresh mushrooms
- 1 small Spanish onion, diced
- 1 tablespoon finely chopped ginger
- 2 teaspoons minced fresh Thai chilli
- 3 tablespoons Thai green curry paste
- (optional) 1 tablespoon fish sauce
- 1 teaspoon kosher salt
- 2 teaspoons sugar
- Chopped cilantro
- Chopped scallions
Pat your tofu with paper towels to take out the extra moisture. Cut your extra firm tofu into 1 - 1 1/2 inch cubes.
Heat a frying pan with 2 tablespoons of olive or vegetable oil. Pan fry your tofu with salt and pepper until golden brown. Once golden brown, place your tofu in the slow cooker.
In your slow cooker, add the mushrooms, vegetable stock and coconut milk. In the frying pan where you fried the tofu, take the remaining oil and gently saute the onions, ginger and Thai chilies for about 1-2 minutes. Then, add it into the slow cooker with Thai green curry paste, fish sauce, salt and sugar. Gently stir with a wooden spoon.
Set your slow cooker to medium heat and slow cook for 3-4 hours. Stir occasionally. Taste for flavor.
Top with scallions, more cilantro, fresh bean sprouts, chopped bok choy and squeeze fresh lime juice and enjoy!