We love Thai food, especially Alberto who is looking forward to going to South East Asia for the weather, the landscapes and of course, for the food. I like Japanese and Korean cuisine better, but I’m not disgusted by any Asian dish as long as it’s vegan.

Now that it’s not very hot yet, we have to take the opportunity to make soups and spoon dishes because in a couple of months they won’t be as appealing, unless you’re like me, I really like soup and I could eat one at 40 degrees ( I have done it on more than one occasion).

Ingredientes

Scale

  • 1/2 cebolla morada en juliana
  • 1/2 pimiento rojo en juliana
  • 3 champiñones troceados
  • 2 dientes de ajo muy picados
  • 1 trozo de jengibre fresco (1 ó 2 cm), pelado y muy picado
  • 1/2 chile tailandés fresco muy picado*
  • 2 tazas de caldo de verduras o agua (500 ml)
  • Una lata de leche de coco (400 ml ó 14 oz)
  • 1 cucharada de azúcar de coco o moreno
  • 275 g de tofu (10 oz)
  • 1 cucharada de tamari o salsa de soja
  • El zumo de media lima
  • Un puñado de cilantro fresco

Instructions

  1. Add all the vegetables (onion, pepper mushrooms, garlic, ginger, and chili) in a saucepan along with the vegetable broth or water, coconut milk, and sugar.
  2. When you break up bring to a boil, lower the heat to medium and cook for about 5 minutes.
  3. Add the tofu cut into cubes and cook for 5 more minutes.
  4. Remove from the heat and add the tamari or soy sauce, the lime juice and the chopped coriander, stir and our soup is ready to serve.
  5. The soup can last in the fridge for about 5 days and can also be frozen.

Notes

* You can use any type of chili or chilli pepper. Depending on how hot you will have to add more or less quantity.

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