Coconut Curry Soup
Ingredients
- 1 tbsp oil
- 3 garlic minced
- 1/2 tsp ginger powder
- 1/2 tsp onion powder
- 2 tbsp red curry paste
- 1 1/2 tbsp lemongrass puree
- 1/8 tsp turmeric
- 1 tbsp brown sugar
- 2 kaffir lime leaves
- 250 ml coconut milk
- 150 ml water
- 2 tbsp freshly squeezed lime juice
- green onions thinly sliced
- cooked noodles
- cook and stir it occasionally until fragrant for about 1 minutes.
- sesame crusted tofu
- 1 extra-firm tofu
- aquafaba (chickpeas liquid)
- 1/4 cup panko bread crumbs
- 1/2 tsp white sesame seeds
- 1/2 tsp black sesame seeds
- salt and pepper for taste
Preparation
Heat 1 tbsp of oil in a frying pan, while waiting place the aquafaba in a small bowl and set aside
Mix the breadcrumbs, white sesame, black sesame, salt and pepper in a another bowl
Dip the tofu in aquafaba then place it on the breadcrumbs mixture and ensure it’s coated well with breadcrumbs. Next fry it on the heated frying pan
