Tofu Soup with Vegetables
Ingredients
- Ingredients
- 2 garlic cloves
- 1 ½ centimeters fresh ginger
- ½ bunch scallions
- 1 red chili pepper
- 1 sprig Lemongrass
- 2 Tbsps sesame oil
- 400 milliliters Coconut milk
- 500 milliliters Vegetable broth
- 1 tsp Tamarind paste
- 1 Tbsp 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 Tbsp Fish sauce
- 1 Tbsp dark soy sauce
- freshly ground peppers
- 1 Tbsp freshly chopped cilantro
- 2 Tbsps unsalted Peanuts
Preparation steps
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.
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.
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.
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.
