(2 votes, average: 4.50 out of 5)
Photo by Geoff Peters
This delicious soup hits all four corners of your taste buds, kind of like being kicked in the mouth by a seasoned muay thai fighter. Zing! You can find Thai curry paste in most Asian markets; it’s simply a fragrant concentrate of all the quintessential Thai flavours like dried chilli, garlic, lemon grass, galangal and keffir lime. Red Thai curry paste adds some real heat to this soup so if you’re a heat-o-phobe than I’d suggest you half the amount of paste used.
Click here for a printable, PDF copy of the recipe.
| You’ll need:
2 tablespoons canola oil 3 cloves of minced garlic ¼ cup of red Thai curry paste 1-2 cans coconut milk 2 ½ cups of vegetable broth 1 tablespoon brown sugar 1 tablespoon of peeled, grated ginger Juice of ½ lime 2 tablespoon soy sauce 2 cups of sliced carrots 2 cups of green beans or spinach 1 package of medium firm tofu ½ cup of fresh, coarsely chopped cilantro
|
1. Add oil to a large pot over medium heat.
2. Add garlic and let it get golden and fragrant. 3. Add the paste and brown sugar, stirring constantly. 4. Pour in the vegetable broth, coconut milk, lime juice, and add the ginger and soy sauce. Give ‘er a stir. 5. Lower the heat and let it simmer for 20 minutes. 6. Add the carrot and beans. Let the soup simmer for another 10 minutes, or until the vegetables are tender. 7. Add the cubed tofu. 8. Top off the soup with some fresh, chopped cilantro. |
[...] Muay Thai Tofu Soup [...]
OCD alert! I have an urge to clean the rim of the plate with a terrycloth. Then eat!