Thai Vegetable Tofu Soup

"A delicious, fragant and healing soup. It helped kick my cold!"
 
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photo by Christina E. photo by Christina E.
photo by Christina E.
Ready In:
30mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. This is a great recipe. I am not a fan of Tofu, but enjoyed it in the soup. I added a tsp of ginger and crushed red peppers. The second time a made it added a few more garlic cloves, another tbl soy sauce, pkg of mixed mushrooms, can bamboo shoots and 4 cups Chicken broth.
     
  2. Such a good soup! I added in lots of vegetables and then added in rice noodles or egg free noodles when we were ready to heat up the leftovers. One thing I will say is that don’t overlook the vegetables as it will taste better al dente
     
  3. This is a great recipe and used multicolored peppers and zucchini in my soup with some siracha. Helping me with my cold.
     
  4. Love this soup! Love this recipe! I use zucchini instead of snow peas. For spice, I had a little bit of Sriracha at the bottom of the soup bowl to control the heat for each person. Entire family approves!
     
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Tweaks

  1. Love this soup! Love this recipe! I use zucchini instead of snow peas. For spice, I had a little bit of Sriracha at the bottom of the soup bowl to control the heat for each person. Entire family approves!
     

RECIPE SUBMITTED BY

I love to cook and create yummy vegetarian/vegan dishes!
 
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