Thai Red Curry Pumpkin Soup with Tofu Recipe

Ingredients For Thai Red Curry Pumpkin Soup with Tofu Recipe

• 2 tablespoon Sesame oil
• 2 cup Diced yellow onion
• 5 Cloves minced garlic
• 1.5 tablespoon Fresh grated ginger
• 2 Dried thai chili peppers, crushed
• 2 tablespoon Vegan and gluten free thai red curry paste
• 4 cup Roasted fresh pumpkin, mashed
• 4 cup Vegetable stock
• 2.5 cup Full fat coconut milk
• 1 Small lime, juiced
• 2 tablespoon Peanut butter
• 1 teaspoon Salt
• 0.25 teaspoon Cayenne
• 4 inch 2 stalks of lemongrass, cut in 1/2
• 14 ounce Extra firm tofu, drained and patted dry with paper towel
• 3 tablespoon Vegetable oil
• 1 tablespoon Gluten free all purpose flour
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper