Thai Tofu Soup
4 servings
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
2 tablespoons Thai red curry paste
1 tablespoon grated ginger
1 tablespoon grated garlic
1 (32 fluid ounce) container vegetable broth
1 (14 ounce) can coconut milk
1 tablespoon white sugar
1 (12 ounce) package extra-firm tofu, cut into small cubes
4 ounces broccoli, chopped into bite-sized pieces
4 ounces cauliflower florets, cut into bite-sized pieces
4 ounces mushrooms, cut into bite-size pieces
1 pinch salt and ground black pepper to taste
Instructions
Step 1
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.
Step 2
Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.
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