Thai-Inspired Soup

Servings

Prep Time

15m

Cook Time

15m

Equipment Required

list special equipment here

Ingredients

· 1 teaspoon fish sauce

· 1 tablespoon GF Tamari Sauce

· 1 teaspoon Better Than Bullion Vegetable Bullion

· 1 tablespoon cilantro, dried

· 1 teaspoon lemon grass, dried

· 1⁄4 teaspoon black pepper, ground

· 1 teaspoon chili paste

· 1-1⁄2 cup water

· 1 clove garlic, minced

· 5 thin slices ginger, fresh, peeled

· 1⁄4 cabbage, thinly shredded

· 8 ounces mushrooms, fresh

· 1 carrot, shredded

· 1 bunch scallions, sliced thin, whites and tops separated

· 1 container extra firm tofu, pressed, cut into cubes

· 1 sprig Thai basil, fresh (5-8 leaves)

· 2 tablespoons peanut oil

Directions

Combine the fish sauce, tamari, bullion base, garlic, ginger and dried spices with the water in a small bowl. Set aside.

Remove the basil leaves from the stems and set aside.

In a 2-quart pan, heat the peanut oil over medium high heat.

When the oil is hot, add the carrots and mushrooms to the pan. Stir fry until the mushrooms are just cooked through.

Add the cabbage and toss with the cooked vegetables. Cook for 1 minute.

Add the white part of the scallions and cook for 1 minute.

Add the broth mixture from the small bowl and stir well to combine all the ingredients.

When the broth is hot, add the cubed tofu and basil leaves to the pan. Cook until the tofu is hot all the way through.

Serve hot, garnished with the sliced green scallion stems.

Notes

Fish sauce isn’t vegan! It contains fish! You can leave it out for a vegan version of this recipe, but you will have more of a Chinese soup, because it will be missing a common Thai ingredient.

You can actually use any kind of cabbage. Napa is good, and so is Bok Choy. For the version in the picture, I used ordinary European cabbage.

You could use spinach, Bok Choy or any other Asian vegetable in place of the cabbage, if you prefer.

If you like your Thai food very spicy, increase the amount of chili paste.

I used baby bella mushrooms. However, shitake would probably be a better choice. Use the mushrooms you prefer.

Extra firm tofu will keep it’s shape in the soup, and because it’s been pressed, will absorb the flavor from the broth.