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Thai Tofu Soup

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Danielle Mcmullen-Dubé

"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."
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Ingredients

40 m servings 385 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. 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.
  2. Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.

Footnotes

  • Cook's Notes:
  • You can use yellow or green Thai curry paste too.
  • Light coconut milk can be substituted for full fat.
  • Honey can be used in place of sugar.
  • Substitute chicken broth for the vegetable broth if you don't need your soup to be vegan or vegetarian.

Nutrition Facts


Per Serving: 385 calories; 30 g fat; 21.4 g carbohydrates; 14 g protein; 0 mg cholesterol; 683 mg sodium. Full nutrition

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