Thai Tofu Soup


The special flavors of Thai chili are in this Thai Tofu Soup. Chilis are a science in themselves. A friend told me a long time ago, that the reason food sometimes tastes different when you eat it "on site" as opposed to how it tastes cooked in your kitchen is because of the specific flavor of the chilis. That flavor is dependent on the air and the soil and rain and can't really be duplicated with chili from another area. That is why for Thai dishes, I prefer to use the curry paste from a Thai manufacturer rather than make my own. It really makes a difference in the taste. If you have access to an asian market where they sell original Thai chili than it would be worth it to make it fresh. That option is not available to me but the flavor of this soup is still terrific.


Servings: 2-4
Duration: 30 minutes
Utensils: sauce pan
Cooking surface: stove top


You need to really minze the lemon grass. The grass is pretty woody and you can't really chew them.


1 package Thai chili mix (I recomment Real Thai Red Curry Paste)

2 Tab oil

1 can coconut milk

2 cups veggie stock

1 Tab raw sugar

8 oz firm tofu, cubed.

1 small onion, diced

2 medium carrots, sliced

3/4 cup frozen peas

5 oz green beans, trimmed and chopped into about 1 1/2-inch pieces

1 clove garlic, minzed

1 Tab minzed lemon grass

1 Tab fresh basil, chopped



Heat the oil and saute the chili package for a couple minutes. Be careful not to burn. Add veggie stock, tofu and vegetables. Add veggie stock. Simmer for about 20 minutes until the carrots and beans are tender. Serve with the basil as a garnish.




As you may have noticed, we are partial to spicy asian style food. The coconut milk has such a wonderful creamy flavor against the sharp taste of the chili. Such a great but simple recipe. I like to use normal coconut milk but if you want to reduce fat, you could try the lite variety.


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