thai veg tofu soup is a soothing, warming and healing thai veg soup to beat the chill in winters.
Course: appetizers, brunch
Cuisine: thai, world
Author: Dassana Amit
125gramsdry oyster mushrooms- halved or quartered
1small onion or medium sized onion- sliced or quartered
1lemon grass stalk- halved in two
2 to 3piri piri chiliesor bird's eye chilies
1medium size carrot- chopped
200 or 250gramsextra firm silken tofu or regular tofu- diced (i used mori nu's silken tofu)
2kaffir lime leaves or lime leaves or zest of one small lime
¼cupchopped or torn basil leaves or thai basil leaves
¼cupchopped coriander leaves
½tablespoonsoy sauce- add more if you prefer
some basil leaves and coriander leaves for garnishing
salt as required
black pepper powder as required
crush the galangal and ginger in a mortar and pestle to a semi coarse or fine paste.
take all the veggies, piri piri chilies, lemon grass, lime leaves, curshed galangal-ginger, salt in a pot.
add water and keep the pot on a medium flame. cover and let the soup boil first.
then lower the flame and let the soup simmer for 10 minutes.
meanwhile, in another pan, heat oil. pan fry the tofu for 2-3 minutes stirring often.
add the tofu with the oil to the simmering soup.
simmer for 2-3 minutes, season with black pepper and soy sauce.
lastly add the chopped basil & coriander leaves. simmer thai tofu soup for a minute.
before serving thai tofu soup, remove the piri piri chilies, lime leaves and lemon grass stalks.
serve thai veg tofu soup hot in soup bowls garnished with some basil leaves.
1. if the galangal is fibrous and hard, then make a fine paste. otherwise you may taste the galangal threads when having this thai veg soup. 2. the amount of pepper and soy sauce in the soup can be adjusted as per your preference.