Thai Tofu Soup
Thai Tofu Soup
Ingredients
- 2 packages 170 g mixed mushrooms, quartered (shiitake, oyster, brown button, etc..)
- 1 tablespoon (15 ml) olive oil
- 1/4 cup (60 ml) chopped shallot
- 2 tablespoons (30 ml) finely chopped lemongrass
- 1/2 lb (225 g) firm tofu, cubed
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) fish sauce (nuoc-mam)
- 4 cups (1 litre) chicken broth
- 1 can 14 oz (398 ml) coconut milk
- 1 carrot, thinly sliced with a mandolin
- 1 1/2 cups (375 ml) thinly sliced Napa cabbage
- Salt and pepper
Instructions
- In a saucepan, brown the mushrooms in the oil over high heat until the liquid has evaporated, about 5 to 6 minutes. Season with salt and pepper.
- Add the shallots, lemongrass, tofu and sauté for 2 to 3 minutes. Deglaze with the vinegar and fish sauce. Add the broth and coconut milk.
- Bring to a boil and simmer for 15 minutes over low heat. Add the carrot and cabbage. Adjust the seasoning.
Thai Tofu Soup