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Thai Tofu Soup With Mushrooms And Vegetables
This vegan, Thai style vegetable tofu soup is a soothing and healing soup to beat the chill in winters.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizers, Brunch
Cuisine:
Thai, World
Diet:
Vegan
Difficulty Level:
Easy
Servings:
4
Calories:
127
kcal
Author:
Dassana Amit
Ingredients
125
grams
dried oyster mushrooms
- halved or quartered
1
inch
galangal
- peeled
½
inch
ginger
- peeled
1
small onion or medium size onion
- sliced or quartered
1
lemongrass stalk
- halved in two
2 to 3
Piri Piri chilies
or bird's eye chilies
1
medium size carrot
- chopped
200 or 250
grams
extra firm silken tofu or regular tofu
- diced (I used Mori Nu's silken tofu)
1
tablespoon
sunflower oil
2
kaffir lime leaves or lime leaves or zest of one small lime
¼
cup
chopped or torn basil leaves or Thai basil leaves
¼
cup
chopped coriander leaves
4
cups
water
½
tablespoon
soy sauce
- add more if you prefer
some basil leaves for garnishing
some coriander leaves for garnishing
salt as required
black pepper powder as required
Instructions
Crush the galangal and ginger in a mortar and pestle to a semi coarse or fine paste.
Take all the vegetables, Piri Piri chilies, lemongrass, kaffir lime leaves, crushed galangal-ginger paste and salt in a pot.
Add water and keep the pot on medium heat. Cover and let the soup boil first.
Then, lower the heat and let the soup simmer for 10 minutes.
Meanwhile, in another pan, heat oil. Pan fry the tofu for 2 to 3 minutes stirring often.
Add the pan fried tofu with the oil to the simmering soup.
Simmer for 2 to 3 minutes, season with black pepper powder and soy sauce.
Lastly, add the chopped basil and coriander leaves. Simmer the soup for a minute.
Before serving the soup, remove the chilies, lime leaves and lemongrass.
Serve Thai Tofu Soup hot in soup bowls garnished with some basil leaves.
Notes
In case the galangal is hard and fibrous, make a fine paste. Otherwise, you may taste galangal threads while having the soup.
The quantity of pepper and soy sauce in the soup can be adjusted as per your preference.
Nutrition
Calories:
127
kcal
|
Carbohydrates:
10
g
|
Protein:
7
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
452
mg
|
Potassium:
432
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
2727
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
2
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
7
mg
|
Vitamin D:
1
µg
|
Vitamin E:
2
mg
|
Vitamin K:
12
µg
|
Calcium:
56
mg
|
Vitamin B9 (Folate):
21
µg
|
Iron:
2
mg
|
Magnesium:
45
mg
|
Phosphorus:
123
mg
|
Zinc:
1
mg