Tofu Soup with Vegetables

0
Average: 0 (0 votes)
(0 votes)
Tofu Soup with Vegetables
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
2 garlic
1 ½ centimeters fresh ginger
½ bunch scallions
1 red chile pepper
1 sprig Lemongrass
2 tablespoons sesame oil
400 milliliters Coconut milk
500 milliliters Vegetable broth
1 teaspoon Tamarind paste
1 tablespoon Palm sugar
1 Eggplant
100 grams green Beans (frozen)
100 grams Snow peas
50 grams canned Corn
100 grams fresh soybean sprout
150 grams Tofu
200 grams Rice noodles
1 fresh Lime (for juice)
1 tablespoon Fish sauce
1 tablespoon dark soy sauce
freshly ground peppers
1 tablespoon freshly chopped cilantro
2 tablespoons unsalted Peanuts
How healthy are the main ingredients?
garlicgingersesame oilCoconut milkEggplantSnow pea

Preparation steps

1.

Peel garlic and ginger. Grate ginger finely, chop garlic. Rinse and dry scallions, cut into small rings. Rinse chile pepper, halve, remove seeds and chop finely. Rinse lemongrass, flatten the ends and chop finely.

2.

Heat oil in a wok and saute ginger, chile, lemongrass, garlic and scallion for 1-2 minutes. Add coconut milk and broth. Add tamarind paste and sugar. Mix well and bring to a boil. Simmer for 3-4 minutes on medium heat.

3.

Rinse and dry all vegetables. Cut eggplant into thin slices. Drain canned corn well. Add all vegetables to the soup and cook for another 3 minutes. Rinse sprouts under running water and drain well.

4.

Cut  tofu into bite-sized cubes. Place noodles and tofu into 4 bowls. Season soup with lime juice, fish sauce and soy sauce. Season with pepper to taste. Pour soup over noodles and tofu. Garnish with bean sprouts, cilantro and nuts. Serve.