Thai Coconut Tofu Veggie Soup

Thai Coconut Tofu Vege SoupThis Thai style soup consists of traditional Thai cuisine ingredients, coconut milk and curry. The amount of creaminess, spiciness, and sweetness are perfectly balanced without stealing the thunder from the main course. Serving this light, appetizing soup is always a great way to start a delicious meal.

Soups in Asian cuisine are often served after the main course and are usually lighter and have more liquid than American soups. My parents never served my brother and me any juice during our meal, but they liked to serve soup after the main course, which is a good way to deliver healthy and nutritious liquid to our bodies. This warm and fantastic comfort soup is always something I love to have with my dinner. Going back to the pot for a second full bowl happens all the time for me.

Thai Coconut Tofu Vege Soup-ingredients

This coconut tofu soup is a combination of Chinese and Thai soup recipes. Simply add a few pieces of tofu, mushrooms, bok choy, and glass noodles into the coconut and curry flavored broth, and this soup is ready in 5 minutes. Glass noodles are made from mung bean starch and are naturally wheat/gluten free. They turn transparent after they are cooked and easily absorb flavors from the soup. Adding some bean sprouts to the soup is also a great option.

Thai Coconut Tofu Vege Soup-mung bean noodles

This soothing soup has a mild coconut flavor. The spicy curry is warm but not overwhelming. Make enough for everyone to have seconds.

Thai Coconut Tofu Vege Soup-spoon

Thai Coconut Tofu Vege Soup
 
Prep time
Cook time
Total time
 
Tools: Knife, cutting board, 2-quart saucepan and cover, measuring cups and spoons
Recipe type: Soup
Cuisine: Asian
Serves: 2-3 servings
Ingredients
  • 1 oz glass noodles
  • 1 tsp canola oil
  • 2 medium size bella mushrooms, sliced
  • 4 leaves baby bok choy, sliced lengthwise
  • 1 cup coconut milk
  • 1½ cup water
  • ¼ tsp curry powder
  • ¼ tsp salt
  • 3 oz soft tofu
  • (optional) ½ tbs corn starch
  • (optional) 2 tbs water
  • 1 tsp sesame oil
Instructions
  1. Soak the glass noodles in warm water right before cooking.
  2. Heat oil in a saucepan over medium heat. Saute sliced mushrooms and bok choy until soft, about 1 minute.
  3. Add coconut milk, water, curry powder, and salt. Cover the saucepan with the lid and bring the soup to a boil.
  4. Add tofu and drained glass noodles. Boil for a minute or until the glass noodles are soft and cooked.
  5. (optional) Mix corn starch and water in a small bowl. Pour the mixture into the boiling soup and stir quickly to thicken the soup.
  6. Turn off heat. Add sesame oil before serving. Serve hot.

 

 

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