A light and healthy Thai soup with a clear broth, tofu, and vibrant vegetables, flavored with garlic and soy sauce. Perfect as a starter or a light meal.
Ingredients
For the Soup:
- 6 cups vegetable or chicken stock
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 cup mushrooms, sliced (e.g., button or shiitake)
- 1 cup bok choy or napa cabbage, chopped
- 1 cup firm tofu, cubed
- 2 tbsp soy sauce
- 1 tsp sugar
For Garnish:
- Fresh cilantro leaves
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serves:
4 people
Instructions
- Prepare the Aromatics:
- Heat vegetable oil in a large pot over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Add Broth and Vegetables:
- Pour in the stock and bring to a boil. Add carrots and mushrooms, and simmer for 5 minutes.
- Add Tofu and Greens:
- Add tofu cubes and bok choy to the soup. Stir in soy sauce and sugar. Simmer for another 5 minutes until the vegetables are tender.
- Taste and Adjust:
- Adjust the seasoning with more soy sauce or a pinch of salt if needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Nutritional Information (Per Serving):
- Calories: 90 kcal
- Protein: 6g
- Carbohydrates: 10g
- Fat: 3g
- Sodium: 400mg
Notes
- Add other vegetables like snap peas, zucchini, or baby corn for variety.
- For extra flavor, add a slice of ginger or a dash of sesame oil.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊