Thai Tofu Soup
4 servings
55 minutes
Thai tofu soup is a fragrant and warming dish that embodies the rich traditions of Thai cuisine. It is based on a vegetable broth infused with spices: ginger, cilantro, garlic, and chili pepper that create a distinctive spicy flavor. Marinated tofu in soy sauce adds softness and depth to the soup, while delicate wheat noodles make it hearty. Carrots and mushrooms add textural variety and freshness, while lemon juice finishes the dish with a light tanginess. This soup is not only a gastronomic delight but also a true source of comfort, perfect for a cozy dinner any time of the year.
1
Add ginger, cilantro, pepper, and garlic to the vegetable broth. Bring to a boil, cover, and simmer for 25 minutes.
- Ginger: 200 g
- Cilantro: 2 stems
- Red chili pepper: 1 piece
- Garlic: 1 clove
- Vegetable broth: 3.5 glasss
2
Marinate tofu cheese in soy sauce for 25 minutes.
- Tofu: 100 g
- Soy sauce: 2 tablespoons
3
Cook the noodles and divide them into 4 plates.
- Wheat noodles: 50 g
4
Strain the broth into a clean pot, add tofu with soy sauce, carrots, mushrooms, and simmer for 2-3 minutes until soft.
- Tofu: 100 g
- Soy sauce: 2 tablespoons
- Carrot: 2 pieces
- Fresh button mushrooms: 100 g
5
Tofu with vegetables is served on plates with noodles. Drizzle with lemon juice and garnish with cilantro leaves.
- Tofu: 100 g
- Wheat noodles: 50 g
- Lemon juice: 2 teaspoons
- Cilantro: 2 stems
