Tofu Vegetable Soup

Ingredients

• 2 cloves garlic
• 1.5 cm fresh ginger
• 0.5 bunch spring onions
• 1 red chili pepper
• 1 stalk lemongrass
• 2 tbsp sesame oil
• 400 ml coconut milk
• 500 ml vegetable broth
• 1 tsp tamarind paste
• 1 tbsp palm sugar
• 1 baby eggplant
• 100 g green beans (frozen)
• 100 g snow peas
• 50 g pickled corn kernels
• 100 g fresh soy sprouts
• 150 g tofu
• 200 g rice noodles
• 1 untreated lime (juice)
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce
• pepper (ground)
• 1 tbsp freshly chopped coriander
• 2 tbsp unsalted peanuts

Instructions

1. 1.

   Peel the garlic and ginger; grate the ginger finely. Trim, wash, dry, and slice spring onions into thin rings. Wash the chili pepper, halve it, remove seeds, and finely chop. Wash lemongrass, press the tip flat, and finely chop.

2. 2.

   Heat sesame oil in a wok over medium heat. Add ginger, chili, lemongrass, crushed garlic, and spring onions; stir-fry 1–2 minutes. Pour in coconut milk and vegetable broth, then add tamarind paste and palm sugar. Stir well, bring to a boil, and simmer for 3–4 minutes.

3. 3.

   Meanwhile wash the vegetables: clean eggplant and snow peas, slice eggplant into thin rounds, drain corn kernels. Add all veggies to the soup and cook another 3 minutes. Rinse soy sprouts under running water and drain.

4. 4.

   Cube tofu and divide with noodles among four bowls. Season the soup with lime juice, fish sauce, and dark soy sauce; adjust seasoning with pepper if needed. Ladle soup over noodles in each bowl and garnish with soy sprouts, coriander, and peanuts before serving.