4 MIN READ

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. Healthy, keto, low carb, curry salmon belly soup with tofu for summer lunch.

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How to make healthy keto low carb curry salmon belly soup with tofu?

Preparation time: around 1hrs 30min (30 minute cooking and 1hr of marinating)

Servings: 2 bowls

Ingredients

1/2 block of tofu (skip tofu 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

1/8kg of salmon belly

2 tablespoons of apple cider

Instructions

Dry tofu for 15min using kitchen towels. Cut salmon into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes. Chop carrot, garlic, white onion, red onion and chilli peppers. Cut tofu into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes. After 30 minutes, put tofu into freezer for 15 minutes. Preheat pan with coconut oil and fry salmon and tofu for 15 minutes. Add chopped carrot, garlic, white onion, red onion, chilli peppers and whole mushrooms. Fry all together for another 10minutes, stir every couple of minutes. Add coconut milk and curry powder, optionally you can add more salt, pepper, turmeric, chilli and parsley leaves. Add apple cider and stir for 5 minutes. Transfer to bowls and serve. Enjoy!

Notes

For vegetarian version skip salmon belly.

For keto version skip tofu.

Benefits of apple cider

Information taken from HealthLine

High in acetic acid, with potent biological effects.

Can kill many types of harmful bacteria.

Lowers blood sugar levels and fights diabetes.

Helps you lose weight and reduces belly fat.

Lowers cholesterol and improves heart health.

May have protective effects against cancer.

Benefits of tofu

Information taken from MedicalNewsToday

Tofu is an important source of protein for many vegetarians and vegans.

It may help lower “bad” LDL cholesterol.

It may offer relief for certain symptoms of menopause.

One block of tofu contains 177 calories.

Recipe

Print 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 Dry tofu for 15min using kitchen towels. Cut salmon into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes. Chop carrot, garlic, white onion, red onion and chilli peppers. Cut tofu into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes. After 30 minutes, put tofu into freezer for 15 minutes. Preheat pan with coconut oil and fry salmon and tofu for 15 minutes. Add chopped carrot, garlic, white onion, red onion, chilli peppers and whole mushrooms. Fry all together for another 10minutes, stir every couple of minutes. Add coconut milk and curry powder, optionally you can add more salt, pepper, turmeric, chilli and parsley leaves. Add apple cider and stir for 5 minutes. Transfer to bowls and serve. Enjoy! Recipe Notes For vegetarian version skip salmon belly. For keto version skip tofu.

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