A good spiralizer can change your life. I have the Paderno brand and it is so easy to noodle the living daylights out of any veggie, that even a four year old can do it. But there is this thing. Not all veggies are four-year old friendly in terms of noodling. There is a reason why most brands show a gorgeous, perfectly primped lady spiralizing zucchinis. And not a frenzied woman, hair a wild mess, struggling to spiralize a sweet potato. Because zucchini is the easiest thing you will spiralize and if you think you can apply the same amount of hardly any pressure while spiralizing a sweet potato, you are in for a surprise my friend!
Sweet potato is tough. So you will need to get over your dainty stance that you have assumed for your Instagram photo or food video and just get down and dirty with it. Both hands on the spiralizer and putting those non-existent biceps to good use. Once the sweet potato engages with the blade though, it is reasonably smooth sailing from then on. I like to get three or four day's worth of spiralizing done when the boys are not home so I can grunt and express my disbelief over the gadgets we have to use - in peace. I pack the extras away in single serve ziplock bags (which I reuse!) in the fridge for the week and they always get used up, either tossed through a salad or a curry or a bake.
This gorgeous soup recipe is one of my favourites and is another of those meals I like to put together just for me in the middle of a work day. Leftovers are happily ladled up after school and if Nick is lucky, he might get half a bowl tucked away safely so he can have a taste. I usually make my own curry pastes and sauces but I have recently found the Ayam range of 100% natural pastes in jars. They have no nasties added to them and are literally just 6 to 8 ingredients like the ones I would make at home. They also taste fantastic and are so handy when I am pressed for time.
Their red curry and Massaman pastes are my favourite. I use this unrefined coconut oil (because it has a sweet almost non-existent flavour, as I just can't stand the smell of coconut oil!) and a nice firm organic tofu for this and many other recipes. The soup is quick to come together and even quicker to down on a cold day. It thickens up a bit if it sits on the pot, so having extra stock on hand to loosen it up before serving is a good idea. And there are so many variations to this. You can have it straight up as a soup or with brown rice as a main or ladled over cooked noodles for supper.
If you make and love this soup (you must and you will!), I would love to hear from you in the comments below. Also please remember to rate the recipe for others wanting to try it out. If you are sharing your wonderful creations on social media, please do tag me #cookrepublic. Happy weekend folks! xx
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THAI RED CURRY TOFU SOUP WITH SWEET POTATO NOODLESPrint Recipe Rate / Comment
- 1 (375 g) medium sweet potato
- 1 tablespoon unrefined coconut oil
- 250 g organic tofu, cubed
- 2 kaffir lime leaves
- 3 tablespoons Thai red curry paste
- 270 ml coconut milk
- 800 ml vegetable stock
- 30 g washed Asian greens, I used gai-lan/Chinese broccoli
- sliced spring onion, to serve
- chopped coriander leaves, to serve
- Thai basil leaves, to serve
- toasted crushed peanuts, to serve
- sliced red chilli, to serve
- To makes sweet potato noodles, peel the sweet potato and trim the top and bottom. Cut the sweet potato in half. Use a spiralizer to make sweet potato noodles. Alternatively, use a julienne peeler to shave long thin strips of noodles. Set aside.
- Heat coconut oil in a heavy bottomed saucepan or dutch oven on medium. Add tofu and sauté for a couple of minutes until starting to turn golden.
- Add limes leaves, red curry paste and coconut milk. Cook for another 2 minutes.
- Add 500ml stock and reduce heat to low. Cover and simmer for 10 to 15 minutes minutes until fragrant and piping hot. If you feel the soup has thickened a lot, add a quarter cup of the remaining extra stock to loosen it. You can keep adding some of the extra stock till a desired broth like consistency has reached.
- Remove from heat. Add the sweet potato noodles to the pot. Mix well. Cover and rest for 5 minutes.
- To serve soup, divide Asian greens between two bowls. Ladle soup equally between both bowls. Top with chopped spring onion, coriander and Thai basil. Garnish with crushed peanut and red chilli.
I made this dish tonight with a few modifications. I doubled the recipe but NOT the Red Curry Paste! It was plenty spicy. Instead of serving it over Asian Greens (I didn't have any), I added Bok Choy and Swiss Chard from my garden. I then served it over white rice. Boy, was it good! I really didn't know what to think while cooking it, but it turned out amazing. My husband has requested we add it to our "Encore" recipes. Thank you for the recipe!
really nice recipe thanks for sharing your ideas.
Yes!!! Thank you so much! I tried this last night and it was delish! My husband really enjoyed it and that’s quite rare. The dishes were actually minimal which I loved, some one pot recipes are a massive mess to get to the one pot part. Thanks again!
Beautiful soup! I'm a big curry lover!
I have just discovered your blog recently and love the look of your recipes.This looks delicious!!well it just looks damn incredible!! Thanks for sharing.
so yummy...its look amazing 🙂
This looks so relish! I will have to try this recipe this week. The pictures are gorgeous as always Sneh!
Tried this recipe last night and WOAHHHH WHAT A FIND! A great recipe for a windy cold night. To my surprise the tofu was an adequate meat substitute and tied in perfectly with the flavours. Especially after considering omitting it since tofu and I haven't had the best relationship since I've started this vegetarian thing. I also substituted the sweet potato noodles (I'm not cool enough for a spiralater) for rice pho noodles (have no idea of their real name, i bought them from an asian grocer and there's not a letter of the english alphabet to be seen on the packet...). Also, if trying the recipe be sure to include all of the "to serve" ingredients- they make this dish. Do your tastebuds a favour and make this recipe ASAP.
Oh, yum! This looks delicious, Sneh. <3
Yum yes please! I am a super fan of curry this looks delicious thanks for sharing http://www.themoderndaygirlfriend.com
This looks amazing! Thanks for sharing
This looks incredible! May need to make it this weekend 🙂 Also, can i ask...where did you get that beautiful bowl?
Hi Bek! Thanks! The bowl is from All Fired Up Pottery on Instagram (@allfireduppottery) x
I love everything in this soup, from thai basil to coconut milk, from sweet potato noodles to coriander!!
All ingredients that go so well together! Yum! I've also made this with pumpkin chunks and it is scrummy. x
A gorgeous dish! Love those flavours and this combination.
Lovely Recipe and sweet potato noodles sounds great.