Name: Hot-and-sweet vegetable and tofu soup
Yield: Serves 4
Ingredients: 50 g/2 oz baby spinach leaves, any coarse stalks removed; 1 carrot, cut into thin batons; juice of 1 lime; 30 ml/2 tbsp light soy sauce; 40 g/½ oz/3 tbsp palm sugar or light muscovado (brown) sugar; 225 g/8 oz silken tofu, rinsed and diced; 5–10 ml/1–2 tsp Thai red curry paste; 1.2 litres/2 pints/4 cups vegetable stock; 2 kaffir lime leaves, torn

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

An interesting combination of hot sweet and sour flavours that makes for a soothing nutritious soup. It is quick to make as the spinach and tofu are simply placed in bowls and covered with the well-flavoured hot stock.

Ingredients

1.2 litres/2 pints/4 cups vegetable stock
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 pan. Reduce the heat and simmer for 5–10 minutes. Place the spinach and tofu in four individual serving bowls and pour the hot stock on to

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Hot-and-sweet vegetable and tofu soup

Ingredients

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