Name: Thai Tofu Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Onion, chopped - 1; Thai red curry paste - 2 tablespoons; Grated ginger - 1 tablespoon; Grated garlic - 1 tablespoon; Vegetable broth - 1 (32 fluid ounce) container; Coconut milk - 1 (14 ounce) can; White sugar - 1 tablespoon; Extra-firm tofu, cut into small cubes - 1 (12 ounce) package; Broccoli, chopped into bite-sized pieces - 4 ounces; Cauliflower florets, cut into bite-sized pieces - 4 ounces; Mushrooms, cut into bite-size pieces - 4 ounces; Salt and ground black pepper to taste - 1 pinch

Ingredients for - Thai Tofu Soup

1. Vegetable oil 1 tablespoon

2. Onion, chopped 1

3. Thai red curry paste 2 tablespoons

4. Grated ginger 1 tablespoon

5. Grated garlic 1 tablespoon

6. Vegetable broth 1 (32 fluid ounce) container

7. Coconut milk 1 (14 ounce) can

8. White sugar 1 tablespoon

9. Extra-firm tofu, cut into small cubes 1 (12 ounce) package

10. Broccoli, chopped into bite-sized pieces 4 ounces

11. Cauliflower florets, cut into bite-sized pieces 4 ounces

12. Mushrooms, cut into bite-size pieces 4 ounces

13. Salt and ground black pepper to taste 1 pinch

How to cook deliciously - Thai Tofu Soup

1 . Stage

Heat oil in a large pot over medium heat. Add onion, curry paste, ginger, and garlic. Stir continuously until onion begins to soften, about 2 minutes. Pour in vegetable broth and coconut milk. Add sugar. Bring to a boil. Stir in tofu, broccoli, cauliflower, and mushrooms.

2 . Stage

Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.