Hot-and-sweet vegetable and tofu soup from The Tofu Cookbook by Becky Johnson
An interesting combination of hot sweet and sour flavours that makes for a soothing nutritious soup. It is quick to make as the spinach and tofu are simply placed in bowls and covered with the well...
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Ingredients
- 50 g/2 oz baby spinach leaves, any coarse stalks removed
- 1 carrot, cut into thin batons
- 225 g/8 oz silken tofu, rinsed and diced
- 40 g/½ oz/3 tbsp palm sugar or light muscovado (brown) sugar
- juice of 1 lime
- 30 ml/2 tbsp light soy sauce
- 1.2 litres/2 pints/4 cups vegetable stock
- 2 kaffir lime leaves, torn
- 5–10 ml/1–2 tsp Thai red curry paste
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