This Thai Tofu Vegetable Soup is a regular on my weeknight menu. Simple and easy with pantry staple ingredients, it makes an excellent protein-packed meal. It takes 15-20 minutes to put together and can even be made in advance.
A flexible, forgiving soup
My Thai Tofu Vegetable Soup had pumpkin and carrots, this time. Each time, I use the vegetables I have in my fridge. I don’t shop separately for it and neither should you; everything from potatoes and carrots to green beans, cauliflower and peppers can be used. The tofu is firm or semi-firm tofu. It’s spongy texture absorbs some of the salty-sour-sweet flavours of the soup making for a meaty bite. Tofu, for me, is a perfect substitute for meat on days I want to eat vegetarian. I suppose you can use paneer instead, but I just think that the mild fermented taste of tofu goes better with Thai flavours and Asian food in general. Also, it is low in fat and rich in protein, whereas many paneers have more fat than protein.
The chilli garlic sauce holds the key
Thai-style chilli garlic sauce is important to make this Thai Tofu Vegetable Soup. Apart from aromatics like ginger and garlic, this sauce forms the base of the soup. So don’t skip adding it. If you don’t have a Thai chilli garlic sauce, you can add Sriracha (less garlicky), sambal oelek, Maggi Hot’ N’ Sweet sauce or a similar Asian sauce. The sauce is mildly hot, you can add chilli flakes if you like it hotter. Fresh lime juice, fish or soy sauce and a little sugar balance the heat and balance the flavours of this delicious soup. Finally full fat coconut milk stitches the whole soup together into a gentle, creamy harmonious blend. What could be simpler, tasty and more satisfying than a bowl of this soup at the end of a long day?
Tip* Switch things up and put in a few read-to-eat momos/wontons/dumplings of your choice, during the last 5 minutes of cooking.
Thai Tofu Vegetable Soup
Ingredients
- 250 g firm or semi firm tofu, cut into cubes
- 200 g pumpkin, cut into medium sized cubes
- 200 g carrots, cut into medium sized cubes
- 4 shallots, sliced
- 1 tsp ginger, minced
- 1½ tsp garlic, minced
- 1 tbsp fresh coriander, chopped
- 1 spring onion diced
- 280 ml coconut milk
- 300 ml chicken or vegetable stock or water
- 2 tbsp Thai chilli garlic sauce
- ¼ tsp turmeric powder
- 1 tbsp fish sauce or light soy sauce
- 1½ tsp sugar
- 1 tbsp lime juice
- 1 tbsp coconut oil
- Salt
Instructions
- Heat coconut oil in a pot on low flame and sauté the shallots, ginger, garlic and chilli garlic sauce and sauté till they're soft but not browned.
- Tip in the vegetables, add the turmeric and sauté for 2 mins. pour in the stock or water and simmer till the vegetables are cooked but still firm.
- Now add the tofu, fish sauce, sugar, coconut milk and salt (if required) and simmer for a couple of mins.
- Switch off the flame, squeeze in the lime juice, mix, sprinkle with fresh coriander and spring onions and serve.
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