Veggie Loaded Thai Soup with Soft Tofu

Veggie Loaded Thai Soup with Soft Tofu

Had a delicious Sweet Potato Thai soup at my local vegan friendly restaurant and was inspired to cook my own version.

Serves 10

8 cups water
4 tbsp veggie bouillon (I use a vegetable powder from Nature’s Fare with salt)
3 cloves garlic minced
1 tbsp minced fresh ginger
1 stalk fresh lemon grass*
3 tbsp organic soy sauce
1-2 tsp thai chili paste (according to your spice preference)
1 large yam diced
2 sliced sweet bell peppers
1 tomato cut into 8ths
1 cup mushrooms (I used frozen shaggy manes from last fall but any kind of mushroom will be delicious; white, shiitake, dried oyster etc…)
1 pkg organic soft tofu
1/2 can coconut milk
1 cup shredded green cabbage
1/2 cup cilantro
1 lime

*prepare lemon grass by cutting tips off and peeling tough woody layers away. Slice into 2 inch pieces and smash lightly with with cleaver handle or pestle

Bring water to a boil. Add bouillon, ginger, garlic, chili paste and lemon grass. Let simmer for 5 minutes. Add diced yams. Simmer for 5 minutes or until soft. Add peppers, tomato and mushrooms, let simmer for 3 minutes. Add tofu and soy sauce, let simmer another 3 minutes. Finally add coconut milk and finely shredded green cabbage and let simmer for another few minutes until just softened. Garnish with rough chopped fresh cilantro and a squeeze of lime juice.

 

ENJOY Immensely!

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