A spicy and tangy Thai-inspired soup, filled with mushrooms, tofu, and fresh herbs. This comforting soup is quick to make and perfect for a light appetizer or meal.
Ingredients
For the Soup Base:
- 4 cups chicken broth or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional, or substitute with soy sauce)
- 1 tbsp lime juice
- 1 tsp sugar
- 1 tbsp red curry paste or chili paste (adjust to taste)
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 1-inch piece of ginger, sliced
- 2 kaffir lime leaves (optional)
For the Add-ins:
- 1 cup mushrooms, sliced (e.g., shiitake or button)
- 1 cup tofu, cubed (or shrimp for non-vegetarian)
- 1/2 cup cherry tomatoes, halved
- 1 red chili, sliced (optional)
For Garnish:
- Fresh cilantro, chopped
- Green onions, chopped
- Lime wedges
Preparation Time:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Serves:
4 people
Instructions
- Prepare the Broth:
- In a large pot, combine the broth, soy sauce, fish sauce, lime juice, sugar, red curry paste, lemongrass, ginger, and kaffir lime leaves. Bring to a gentle simmer and let the flavors infuse for 5 minutes.
- Add the Vegetables and Protein:
- Add the mushrooms, tofu (or shrimp), cherry tomatoes, and red chili. Simmer for another 5-7 minutes until the mushrooms are tender and the tofu is heated through.
- Remove Aromatics:
- Remove the lemongrass, ginger slices, and lime leaves from the pot using a slotted spoon.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, green onions, and a wedge of lime. Serve immediately.
Nutritional Information (Per Serving):
- Calories: 120 kcal
- Protein: 8g
- Carbohydrates: 8g
- Fat: 6g
- Sodium: 450mg
Notes
- Adjust the spice level by adding more or less red curry paste or chili.
- For added flavor, drizzle a bit of toasted sesame oil before serving.
- Leftovers can be stored in the refrigerator for up to 2 days.
Let me know if you’d like more recipes or tips! 😊