A few months ago I went to Thailand for 3 weeks with a very good friend. It was one off the most amazing countries I’ve ever visited. On this trip I learned a little bit more about the Asian kitchen. My friend and I just couldn’t get enough off the delicious Thai food. We had noodles, curry bowls with tofu and veggies, fresh fruit and some delicious Thai soups.
After 3 weeks our amazing backpacking journey ended. When I got back I really missed the great healthy and cheap food! I just couldn’t stop thinking about this great soup I had on one of the islands. So I thought, why not recreate the recipe?
And that’s exactly what I did. I have to admit it’s not compeletly the same… But it’s coming close! I’m sure you will love my version off this Asian Tofu Soup.
Besides delicious this soup is also extremely healthy. So if you are looking to lose some extra pounds, I can really recommend you to make this soup. You can eat it for lunch or dinner. You can even have it as a late night snack! Thanks to the tofu it is packed with protein. And the spices will give your metabolism that extra push.
Recipe Asian Tofu Soup
- 450 gr Tofu
- 450 gr Mung bean sprouts
- 50 gr spring onion
- 100 gr mushrooms
- 1 – 1.5 liter water
- 1 package of Thom Kha Kai herbal paste
- Fresh cilantro
Cut the spring onion and put it in the soup pot on low heat. Remove the tofu from the package and press to remove moisture. Cut tofu into cubes. Cut the mushrooms into small slices. Add the tofu, the mung bean sprouts and the mushrooms in the soup pot. Once the vegetables are tender and the tofu is browned add 1 – 1.5 liter off water. Add the package Thom Kha Kai paste in the soup. Warm the soup on a low heat until ready. Serve with some fresh cilantro.. and ENJOY!