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Healthy Keto Low Carbs Curry Soup With Tofu And Salmon Belly For Dinner
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
 
I love curry dishes, chicken curry, vegetable curry and so on. I had tofu and salmon belly in my fridge, so I decided to make curry soup for dinner tonight. Salmon belly is full of healthy fat, however, I am not big fan of it. The texture of salmon belly is not my favourite one. That was the reason of experimenting with curry and tofu.
Course: Soup
Keyword: Healthly, Keto, Salmon, Tofu
Servings: 2 people
Ingredients
  • 1/2 block of tofu skip for keto version
  • 1/2 small carrot
  • 1 small red onion
  • 1 small white onion
  • 4 tablespoons of coconut oil
  • 4 garlic cloves
  • 2 tablespoons of curry powder
  • 1/2 can of mushrooms
  • 2 chilli peppers
  • salt, pepper, turmeric, chilli, parsley leaves
  • 1/2 can of coconut milk
  • 1/8 kg of salmon belly
  • 2 tablespoons of apple cider
Instructions
  1. Dry tofu for 15min using kitchen towels.
  2. Cut salmon into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes.
  3. Chop carrot, garlic, white onion, red onion and chilli peppers.
  4. Cut tofu into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes.
  5. After 30 minutes, put tofu into freezer for 15 minutes.
  6. Preheat pan with coconut oil and fry salmon and tofu for 15 minutes.
  7. Add chopped carrot, garlic, white onion, red onion, chilli peppers and whole mushrooms.
  8. Fry all together for another 10minutes, stir every couple of minutes.
  9. Add coconut milk and curry powder, optionally you can add more salt, pepper, turmeric, chilli and parsley leaves.
  10. Add apple cider and stir for 5 minutes.
  11. Transfer to bowls and serve.
  12. Enjoy!
Recipe Notes

For vegetarian version skip salmon belly.

For keto version skip tofu.