Thai Vegetable and Tofu Soup 6 servings 4 cups vegetable stock 2 cups coconut milk Salt, to taste 2 tablespoon thick red curry paste 6 1/4-inch thick slices fresh ginger 2 stalks lemongrass, cut into 2 in long pieces and bruised 3 1/2 ounces shiitake mushrooms (one small container), stemmed and thinly sliced 2 large carrots, thinly sliced 1 red bell pepper, thinly sliced 14 ounces extra-firm tofu, drained and cut into small cubes 2 cups snow peas, sliced in half on a diagonal 2 tablespoons freshly squeezed lime juice, plus extra for serving Fresh cilantro leaves, for garnish (optional) Fresh basil leaves, for garnish (optional)

Thai Vegetable and Tofu Soup

Thai Vegetable and Tofu Soup

I’ve been wanting a good Thai cookbook for awhile now, so I was thrilled when I recently received a copy of Everyday Thai Cooking by Katie Chin to review. The first section of the book is dedicated to the basics – Thai cooking techniques, tools, and ingredients – which is perfect for someone new to Thai cooking like me. It also has a great chapter on basic sauces, curry pastes, and stocks that are referenced throughout the book.

This week, I went straight to the soup section. I’m still trying to kick this cold (or whatever the heck it is), so a simple, spicy soup was just what the doctor ordered. The vegetable and tofu soup made for a light, but comforting meal.

Thai Vegetable and Tofu Soup

Despite its complex flavors, this soup is incredibly simple to make. It’s base of coconut milk, vegetable stock, and store bought curry paste is infused with fresh lemongrass and ginger. Then, the vegetables and tofu are simply poached in the broth until crisp-tender. That’s it!

If you make this at home, feel free to play around with the vegetables and use whatever you like. I swapped the zucchini that was in the original recipe for more snow peas, and I think the soup base would go great with most other vegetables. I might even add a little rice next time for a more hearty meal when my full appetite returns…

Thai Vegetable and Tofu Soup

Yield: 6 servings

Thai Vegetable and Tofu Soup

Ingredients

  • 4 cups vegetable stock
  • 2 cups coconut milk
  • Salt, to taste
  • 2 tablespoon thick red curry paste
  • 6 1/4-inch thick slices fresh ginger
  • 2 stalks lemongrass, cut into 2 in long pieces and bruised
  • 3 1/2 ounces shiitake mushrooms (one small container), stemmed and thinly sliced
  • 2 large carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 14 ounces extra-firm tofu, drained and cut into small cubes
  • 2 cups snow peas, sliced in half on a diagonal
  • 2 tablespoons freshly squeezed lime juice, plus extra for serving
  • Fresh cilantro leaves, for garnish (optional)
  • Fresh basil leaves, for garnish (optional)

Instructions

  • Bring the stock, coconut milk, and a large pinch of salt to a boil in a large pot over medium-high heat.
  • Whisk in the curry paste and then add the ginger, lemongrass, mushrooms, carrots, and red pepper. Bring to a boil and then reduce the heat to medium low to simmer. Cook until just tender, about 3-5 minutes.
  • Add the tofu and snow peas. Simmer until the snow peas are bright green and crisp-tender, about 1-2 minutes. Stir in the lime juice and serve with fresh cilantro and/or basil.

Notes

Try to remove the pieces of lemongrass and ginger before serving if you can. Otherwise, just eat around them.

http://www.culinarycolleen.com/thai-vegetable-and-tofu-soup/
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  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I’ll have to check out that cookbook! I adore thai flavors but tend to not cook them that often because it’s hard to find really good recipes. Yay for infusing them into soup!

  • http://sensualappealblog.com/ Kammie @ Sensual Appeal

    The photos are SO gorgeous, the soup sounds amazing.



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