Golden tofu soup

Thanks to a package of pre-cut stir-fry vegetables, there’s virtually no prep for this robust and creamy Thai soup.

1

( 97 ratings )

Preparation time:
5 minutes
Cooking time:
12 minutes
Makes:
8 Cups (2 L)
Michael Graydon


 
Michael Graydon

Ingredients

  • leek or 1 onion
  •  Vegetable oil
  • 2 tbsp (30 mL) yellow Thai curry paste
  • 1 tbsp (15 mL) grated ginger
  • 900-mL carton vegetable or chicken broth
  • 400-mL can of coconut milk, preferably regular
  • 1 tbsp (15 mL) granulated sugar or honey
  • 350-g pkg tofu, preferably extra-firm
  • 12-oz (340-g) pkg fresh or frozen vegetable stir-fry mix, about 4 cups (1 L)

Instructions

  • Slice and discard dark green top and root end from leek. Then slice in half lengthwise. Fan out and rinse under cold running water to remove any grit, then thinly slice. If using an onion, chop. Lightly oil a large pot. Set over medium. Add leek, curry paste and ginger. Stir continuously until leek begins to soften slightly, about 2 min.
  • Pour in broth and coconut milk. Stir in sugar. Bring to a boil over high, about 5 min. Meanwhile, slice tofu into bite-sized cubes. If using fresh stir-fry mix, cut any large vegetables into bite-sized pieces. When broth boils, add tofu and vegetables. Reduce heat, cover and simmer, stirring occasionally until vegetables are tender, 5 to 8 min. Taste and add salt, if you like.

Nutrition (per Serving)

protein
g
fat
16 g
carbohydrates
11 g
fibre
g
calcium
92 mg
sodium
489 mg
calories
193 

One comment on “Golden tofu soup

  1. The amount of tofu is too much for the size of the broth. I would cut it in half. Next time I would sautéed the tofu with the leeks to catch a little flavour and firm it up a bit more.

    Reply

Leave a comment

Your email address will not be published. Required fields are marked *