This coconut cream soup is the result of my passion for Southeast Asia and Roman cuisine! I love so much coconut soups, they recall me my travel in Thailand, tables placed on the water edge, exotic flavor and spices… This recipe combine the delicate flavor of Romanesco broccoli, a must of the Roman tradition, with the sweet of coconut milk and the sour of the tofu marinated into the soy sauce. Usually, I serve this coconut cream soup as appetizer either to start Italian or Asian meals, a perfect connection between two great culinary traditions.
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- 11/4 lb (580 g) gold potatoes
- 1 lb (450 g) romanesco broccoli
- 1 leek
- 1 lb (450 g) extra firm tofu
- 4 tbsp (60 g) unsalted butter
- 2 cups (500 ml) less sodium soy sauce
- 1 can coconut milk
- 1 tsp turmeric powder
- 1 tsp ground black pepper
- to taste table salt
FIRST STEPS
Pre-heat the oven on 400° F
Slice the white part of 1 leek, then, melt the butter into a bottom thickened pot over low heat. When the butter is completely melted, sauté the leek combined with turmeric powder until extremely soft. Meanwhile Peel and dice coarsely the potatoes. Now, cut the tofu into dices large 1/4 inch, and marinate them 30 mins into the soy sauce. Finally, divide the Romanesco broccoli into little stems.
POTATOES CREAM
When the leek is soft and translucent, add the potatoes, raise the flame at medium and stir fry 5 minutes. Now add hot water just to cover the potatoes. Cook 25-30 mins, until potatoes are well cooked.
BAKED TOFU
Meanwhile the potatoes are cooking, place the tofu dices over a dripping pan lined with parchment paper, and bake 10 minute. Finally, broil until tofu will be golden and crispy.
COCONUT CREAM SOUP
When the potatoes are well cooked, add the coconut milk and blend with a mixer to obtain a consistent cream. Now, pour again the potatoes cream into the pot, bring it to simmer and add the romanesco stems. Add salt as needed and cook until the stems are well cooked, but still crunchy. Finally add the tofu and pour the coconut cream soup in the bowls. Decorate with black pepper and a few drops of soy sauce. Serve hot, but not to much!
TAKE A LOOK AT THIS
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PRINTABLE VERSION
- 11/4 lb (580 g) gold potatoes
- 1 lb (450 g) romanesco broccoli
- 1 leek
- 1 lb (450 g) extra firm tofu
- 4 tbsp (60 g) unsalted butter
- 2 cups (500 ml) less sodium soy sauce
- 1 can coconut milk
- 1 tsp turmeric powder
- 1 tsp ground black pepper
- to taste table salt
- FIRST STEPS
Pre-heat the oven on 400° F
Slice the white part of 1 leek, then, melt the butter into a bottom thickened pot over low heat. When the butter is completely melted, sauté the leek combined with turmeric powder until extremely soft. Meanwhile Peel and dice coarsely the potatoes. Now, cut the tofu into dices large ¼ inch, and marinate them 30 mins into the soy sauce. Finally, divide the Romanesco broccoli into little stems. - POTATOES CREAM
When the leek is soft and translucent, add the potatoes, raise the flame at medium and stir fry 5 minutes. Now add hot water just to cover the potatoes. Cook 25-30 mins, until potatoes are well cooked. 
- BAKED TOFU
Meanwhile the potatoes are cooking, place the tofu dices over a dripping pan lined with parchment paper, and bake 10 minute. Finally, broil until tofu will be golden and crispy. - COCONUT CREAM SOUP
When the potatoes are well cooked, add the coconut milk and blend with a mixer to obtain a consistent cream. Now, pour again the potatoes cream into the pot, bring it to simmer and add the romanesco stems. Add salt as needed and cook until the stems are well cooked, but still crunchy. Finally add the tofu and pour the coconut cream soup in the bowls. Decorate with black pepper and a few drops of soy sauce. Serve hot, but not to much!
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