Thai Vegetable Tofu Soup Recipes

THAI TOFU SOUP

Thai Tofu Soup image

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.

Provided by Danielle Mcmullen-Dubé

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 385 calories, Carbohydrate 21.4 g, Fat 30 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 19.6 g, Sodium 682.9 mg, Sugar 9.9 g

THAI VEGETABLE TOFU SOUP

Thai Vegetable Tofu Soup image

Make and share this Thai Vegetable Tofu Soup recipe from Food.com.

Provided by turtledove

Categories Soy/Tofu

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 garlic cloves, minced
1 teaspoon vegetable oil
8 cups vegetable broth, hot
2 tablespoons soy sauce
1 (14 ounce) package firm tofu, cubed
4 cups chopped vegetables (I used green onions, broccoli, carrots, snowpeas, cabbage and baby bellas)
chopped fresh cilantro
fresh cracked pepper
hot sauce (optional)

Steps:

In a deep saucepan heat vegetable oil and sautee garlic until golden brown.
Add soy sauce and let it bubble and sizzle before adding the vegetable broth.
Bring to a boil.
Turn down heat and add the remaining ingredients.
Simmer for 5 minutes.
I like my vegetables crunchy.

Nutrition Facts : Calories 89.3, Fat 5.3, SaturatedFat 1, Sodium 515.2, Carbohydrate 3.2, Fiber 1, Sugar 0.8, Protein 9.3

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