Thai Tofu Soup Recipes
THAI VEGETABLE TOFU SOUP
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
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
THAI TOFU SOUP
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
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 RED CURRY TOFU SOUP
This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. If you don't have fresh galangal, use 3 pieces of dried galangal instead.
Provided by rayfab
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
- Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 43.7 g, Fat 25.7 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 19.2 g, Sodium 268.9 mg, Sugar 10.7 g
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