Vegetable and Tofu Soup

Name: Vegetable and Tofu Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: Fresh Thai basil leaves or italian basil leaves for garnish; Six ¼ in (6 mm) thick slices galangal or fresh ginger; Fresh coriander leaves (cilantro) for garnish; 1 cup (250 ml) coconut milk; 2 tablespoons freshly squeezed lime juice; ½ cup (50 g) snow peas, tips and strings removed and sliced in half on a diagonal; 1 tablespoon thick red curry paste; 1 teaspoon salt; 2 stalks lemongrass, cut into 2 in (5 cm) long pieces and bruised; 2 cups (500 ml) vegetable stock; 2 carrots, halved and thinly sliced; 1 red bell pepper, thinly sliced; 1 zucchini, thinly sliced; One 15 oz (425 g) can straw mushrooms, rinsed, drained, and halved; 14 oz (400 g) extra-firm tofu, drained and cut into small cubes

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
30 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

I love all the fresh and tender-crisp veggies in this soup combined with the rich flavors from the coconut milk and curry paste. It makes me feel healthy just eating it yet knowing I’ll be able to power through my day with its generous serving of tofu. My vegetarian friend Randi always texts me on her way to my house saying “you’re making that yummy curry soup for me, right?”