Thai Tofu Vegetable Soup
A light, protein-packed soup with quintessential Thai flavours
Ingredients
- 250 firm or semi firm tofu, cut into cubes
- 200 pumpkin, cut into medium sized cubes
- 200 carrots, cut into medium sized cubes
- 4 shallots, sliced
- 1 ginger, minced
- 1½ garlic, minced
- 1 fresh coriander, chopped
- 1 spring onion diced
- 280 coconut milk
- 300 chicken or vegetable stock or water
- 2 Thai chilli garlic sauce
- ¼ turmeric powder
- 1 fish sauce or light soy sauce
- 1½ sugar
- 1 lime juice
- 1 coconut oil
- Salt
Instructions
- Heat coconut oil in a pot on low flame and sauté the shallots, ginger, garlic and chilli garlic sauce and sauté till they're soft but not browned.
- Tip in the vegetables, add the turmeric and sauté for 2 mins. pour in the stock or water and simmer till the vegetables are cooked but still firm.
- Now add the tofu, fish sauce, sugar, coconut milk and salt (if required) and simmer for a couple of mins.
- Switch off the flame, squeeze in the lime juice, mix, sprinkle with fresh coriander and spring onions and serve.