Hot-and-sweet vegetable and tofu soup

Preparation info
  • Serves


    • Difficulty


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.


  • 1.2 litres/2 pints/4 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 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