Description:
This comforting Thai tofu soup recipe is a great natural remedy if you're suffering from a cold or flu bug - or simply want to warm up on a cold day. It's also a good way to get your greens, with broccoli, Chinese cabbage, carrots, and fresh basil added to a mound of thin gluten-free rice noodles. Combined with vegetable broth, lemongrass, and coconut milk, this quick and easy tofu soup is a cup of warm comfort on a cool fall or winter day. ENJOY!
This comforting Thai tofu soup recipe is a great natural remedy if you're suffering from a cold or flu bug - or simply want to warm up on a cold day. It's also a good way to get your greens, with broccoli, Chinese cabbage, carrots, and fresh basil added to a mound of thin gluten-free rice noodles. Combined with vegetable broth, lemongrass, and coconut milk, this quick and easy tofu soup is a cup of warm comfort on a cool fall or winter day. ENJOY!
Ingredients:
1-2 stalks lemongrass (see complete instructions below), OR 4 Tbsp. frozen prepared lemongrass
1 package Thai rice noodles
1 thumb-size piece galangal OR ginger, thinly sliced into matchstick-like pieces
4-6 cups vegetable (or vegetarian "chicken") broth (or regular chicken broth if non-veg.) - 6 cups serves 3-4 people
1/2 package medium or soft tofu (packed in water) - drain off the water and slice tofu into cubes
1 head broccoli, chopped into florets including stems
1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
1-2 carrots, sliced
2-3 Tbsp. vegetarian fish sauce - available at Vietnamese food stores (OR substitute soy sauce)
2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
1/2 can good-quality coconut milk
3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
about 1/2 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
Optional: Nam Prik Pao Chili Sauce OR other type of chili sauce
Directions:
For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
First, place noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soak in the hot water while you prepare the soup.
Place broth in a soup pot along with lemongrass (include left-over stalk pieces), plus galangal (or ginger), lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables (about 5 minutes).
Add the remaining vegetables. Stir and then allow to simmer 2 more minutes.
Reduce heat to minimum and add the coconut milk, stirring until dissolved. Finally, add the tofu, gently stirring it in so it doesn't fall apart.
Add the vegetarian fish sauce and/or soy sauce. If you prefer your soup spicy, add 1-2 tsp. chili sauce (OR simply serve it on the side for those who like it).
Do a taste test, adding more vegetarian fish sauce or soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth was to start with), add 1 to 2 Tbsp. lime juice. If too sour for your taste, add 1 tsp. sugar.
Check rice noodles to make sure they are cooked (if still a little hard, boil briefly). Drain the noodles and portion them out into bowls. Tip: If you have extra noodles left over, leave them in the colander and rinse with cold water to prevent sticking.
Pour several ladles of soup over each bowl of noodles. Sprinkle fresh basil over each bowl. Serve with a topping of fresh basil, plus some chili sauce on the side, if desired - either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe for an extra kick of flavor and spice. ENJOY!
For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
First, place noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soak in the hot water while you prepare the soup.
Place broth in a soup pot along with lemongrass (include left-over stalk pieces), plus galangal (or ginger), lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables (about 5 minutes).
Add the remaining vegetables. Stir and then allow to simmer 2 more minutes.
Reduce heat to minimum and add the coconut milk, stirring until dissolved. Finally, add the tofu, gently stirring it in so it doesn't fall apart.
Add the vegetarian fish sauce and/or soy sauce. If you prefer your soup spicy, add 1-2 tsp. chili sauce (OR simply serve it on the side for those who like it).
Do a taste test, adding more vegetarian fish sauce or soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth was to start with), add 1 to 2 Tbsp. lime juice. If too sour for your taste, add 1 tsp. sugar.
Check rice noodles to make sure they are cooked (if still a little hard, boil briefly). Drain the noodles and portion them out into bowls. Tip: If you have extra noodles left over, leave them in the colander and rinse with cold water to prevent sticking.
Pour several ladles of soup over each bowl of noodles. Sprinkle fresh basil over each bowl. Serve with a topping of fresh basil, plus some chili sauce on the side, if desired - either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe for an extra kick of flavor and spice. ENJOY!