Thai Tofu Soup recipe

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Ingredients

1 tablespoon vegetable oil
1 onion, chopped
2 tablespoons Thai red curry paste
1 tablespoon grated ginger
1 tablespoon grated garlic
1 (32 fluid ounce) container vegetable broth
1 (14 ounce) can coconut milk
1 tablespoon white sugar
1 (12 ounce) package extra-firm tofu, cut into small cubes
4 ounces broccoli, chopped into bite-sized pieces
4 ounces cauliflower florets, cut into bite-sized pieces
4 ounces mushrooms, cut into bite-size pieces
1 pinch salt and ground black pepper to taste

Nutrition Info

385 calories
carbohydrate: 21.4 g
cholesterol: : -
fat: 30 g
fiber: 4.7 g
protein: 14 g
saturatedFat: 19.6 g
servingSize: -
sodium: 682.9 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat. Add onion, curry paste, ginger, and garlic. Stir continuously until onion begins to soften, about 2 minutes. Pour in vegetable broth and coconut milk. Add sugar. Bring to a boil. Stir in tofu, broccoli, cauliflower, and mushrooms.

  2. Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

This Thai tofu recipe recipe was a hit with my husband and children - who I didn't expect to eat such an exotic soup. I added chicken pieces to the kids' bowls.

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