Hot and Sweet Vegetable and Tofu Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

An interesting combination of hot, sweet and sour flavours that makes for a soothing, nutritious soup. It takes only minutes to make as the Spinach and Silken tofu are simply placed in bowls and covered with the flavoured hot stock.


  • 1.2 litres/2 pints/5 cups vegetable stock
  • 5-10


  1. Heat the stock in a large pan, then add the red curry paste. Stir constantly over a medium heat until the paste has dissolved. Add the lime leaves, sugar and soy sauce and bring to the boil.

  2. Add the lime juice and carrot to the pa