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Hot and Sweet Vegetable and Tofu Soup
- Serves
Four
- Difficulty
Easy
By Judy Bastyra and Becky Johnson
Published 2011
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.
Ingredients
1.2 litres 2 pints 5 cups 5-10
Method
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.
Add the lime juice and carrot to the pa
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