I love it when the weather cools off and I can have hot soups for lunch or dinner! This soup is quick and easy to make, once the veggies are prepped. You could do all of that the night before, or in the morning before heading off to work, then it’s quick to make at dinner.
I used the block of tofu that I pressed for the review of the TofuExpress. All I did was put it in the freezer, pressed, after the demo. When I was ready to make the soup, I just took it out the night before and let it thaw out in the refrigerator!
- Name: Thai Inspired Soup
- Recipe Type: Soup
- Author: ScrapDeli.com
- Prep time: 15 mins
- Cook time: 15 mins
- Total time: 30 mins
- Yield: 2 servings
- 1 teaspoon fish sauce
- 1 tablespoon GF Tamari Sauce
- 1 teaspoon Better Than Bullion Vegetable Bullion
- 1 tablespoon dried cilantro
- 1 teaspoon dried lemon grass
- 1⁄4 teaspoon ground black pepper
- 1 teaspoon chili paste
- 1-1⁄2 cup water
- 1 clove garlic, minced
- 5 thin slices fresh ginger, peeled
- 1⁄4 cabbage, thinly shredded
- 8 ounces fresh mushrooms, cleaned
- 1 carrot, shredded
- 1 bunch scallions, sliced thin, whites and tops separated
- 1 container extra firm tofu, pressed, cut into cubes
- 1 sprig fresh Thai basil (5-8 leaves)
- 2 tablespoons peanut oil
- 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.
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.
I let the soup cook a bit longer than I should have because I was also making vegan sushi (tomorrow’s post!) As a result the cabbage wasn’t quite as crispy as I would have liked. It tasted fine, though.