Thai Coconut Soup

We love the Asian cuisine, especially because of the use of fresh and exotic herbs. Of course, these could not be missing in our spring Thai soup. Preferably, we serve the soup only with rice noodles, tofu and mushrooms and arrange an extra plate with all fresh herbs, scallion, spinach, split lime, sprouts, and peanuts. This way, everyone can decorate their soup as they like.

To give the usually rather tasteless tofu the much needed bang, we prepare it already the day before and let it marinate overnight. For that, dissolve the curry paste in the stock. Half the tofu, put it into a lockable jar and douse it with the stock. From time to time, shake the jar so the tofu is marinated from all sides.
The next day, heat 1 teaspoon coconut oil in a big pot and sweat the curry paste for the soup for 2-3 minutes. Add the vegetable stock and let it boil. Batter the lemon grass with the back of a knife so that the fibres open and emit the flavour. Add the lemon grass and the lime to the stock.
Meanwhile, cook the rice noodles and rinse with cold water. Heat the plant oil in a small pot to 160°C. Take the tofu out of the marinade, dry it with a kitchen towel, and fry until golden. Afterwards, let it drain well and slice it. Slice the shiitake as well and with the tofu add it to the soup, pour in the coconut milk and let it simmer for about 10 minutes.
Afterwards, season the soup with salt and lime juice. Thinly slice the scallion and chop the peanuts. Arrange the rice noodles in two bowls, pour the soup and decorate with spinach, mungbean sprouts, scallion, herbs, and peanuts as you wish.

FoR 2 Servings

100 ml vegetable stock

1 tbsp red curry paste

250 g organic firm tofu

vegetable oil for deep-frying

1 tsp virgin coconut oil

2 tsp red curry paste

850 ml vegetable stock

1 stalk lemon grass

2 kaffir lime leaves

250 ml coconut milk

125 g rice noodles

100 g shiitake

1/2 organic lime


1 scallion

1 handful mungbean sprouts

1 handful young spinach leaves

roasted peanuts

fresh herbs e.g. coriander, mint, Thai basil, celery green, shiso