Thai Vegetable Tofu Soup Recipes
THAI VEGETABLE TOFU SOUP
Make and share this Thai Vegetable Tofu Soup recipe from Food.com.
Provided by turtledove
Categories Soy/Tofu
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a deep saucepan heat vegetable oil and sautee garlic until golden brown.
- Add soy sauce and let it bubble and sizzle before adding the vegetable broth.
- Bring to a boil.
- Turn down heat and add the remaining ingredients.
- Simmer for 5 minutes.
- I like my vegetables crunchy.
Nutrition Facts : Calories 89.3, Fat 5.3, SaturatedFat 1, Sodium 515.2, Carbohydrate 3.2, Fiber 1, Sugar 0.8, Protein 9.3
VEGGIE THAI CURRY SOUP
My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. -Tre Balchowsky, Sausalito, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Prepare noodles according to package directions., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add curry paste; cook until aromatic, about 30 seconds. Gradually whisk in coconut milk until blended. Stir in broth and soy sauce; bring to a boil., Add tofu and vegetables to stockpot; cook until vegetables are crisp-tender, 3-5 minutes. Drain noodles; add to soup. Top each serving with basil; serve with lime wedges.
Nutrition Facts : Calories 289 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 772mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
THAI TOFU SOUP
This Thai tofu recipe recipe was a hit with my husband and children - who I didn't expect to eat such an exotic soup. I added chicken pieces to the kids' bowls.
Provided by Danielle Mcmullen-Dubé
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.
Nutrition Facts : Calories 385 calories, Carbohydrate 21.4 g, Fat 30 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 19.6 g, Sodium 682.9 mg, Sugar 9.9 g
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