Thai Clear Soup with Tofu and Vegetables

Thai Clear Soup – Vegan Recipe

Thai clear soup with tofu and mixed vegetables makes for nutritious and soothing light meal. It is also called vegetarian clear Tom Yum Thai Soup or ginger broth soup. You can make it as a part of your detox diet or a regular meal. You will definitely enjoy this vegan / gluten free / eggless / nuts free recipe.

Enjoy cold winter evenings, pleasant fall, and spring evenings with this hot bowl of amazingly flavorful and fragrant Thai Clear Soup also known as Clear Tom Yum Soup. 

This Thai clear soup is made with combination of different vegetables that you have handy, vegetable stock (homemade or store bought), water, ginger, lemon grass, kaffir lime leaves, basil leaves, salt, pepper, lemon juice, and a little bit of cooking oil of your choice (vegetable oil / Canola oil / Avocado Oil).

How to Make Homemade Vegetable Broth or Stock

• Take a pot full of drinking water or 6-8 cups of drinking water.
• Boil it on medium flame.
• While it is boiling, add stems and left over washed vegetables that you have at home.
• I have used stem of Cilantro (Coriander), Onion Shells, thicker stem of cauliflower, broccoli stem, thick part of cabbage, carrots, Skin of one tomato, Basil stem, chopped celery, and one small piece of ginger.
• Bring this to boil and cook it for 15 – 20 minutes.
• Once you see that color of the water has changed, that means our broth / stock is ready.
• Switch off the stove / cook top.
• Filter the broth / stock with the strainer.
• Nutrients of the vegetables we have added, have become part of the Vegetable stock / broth now.
• Use this broth / stock to make this soup.
• Store the left over broth/ stock in the refrigerator and use it within 2 – 3 days.

To know how to make Red Curry Paste Click the link below:

Red Curry Paste Recipe

How to Make Thai Clear Soup

Preparation Time – 10 – 20 minutes

Cooking Time – 20 minutes

Serves – 4 people

Ingredients

• 4 cups of vegetable broth / vegetable stock (homemade or store bought)
• 2 cups of water
• 1 cup of chopped extra firm tofu
• ½ cup chopped carrots
• ½ cup chopped onions
• ½ cup chopped cabbage
• ½ cup chopped celery 
• ½ – 1 tablespoon of grated ginger
• ½ cup of broccoli
• ½ cup of chopped Zucchini
• 1 tablespoon of chopped lemongrass
• 2 -3 basil leaves
• 2 – 3 chopped kaffir lime leaves or 1 teaspoon of grated lemon zest
• 1 tablespoon of cooking oil of your choice ( I have used avocado oil)
• Salt and Pepper
• Few drops of lemon juice
• 1 tablespoon of red curry paste (optional) / or 1 teaspoon of paprika or red chili powder (optional)
• 1 teaspoon of soy sauce (optional)
• 1/3 cup of finely chopped green onions / scallions for garnishing

Recipe

• Take a deep pot or pan.
• Add 4 cups of vegetable broth / stock and 2 cups of water to the deep pot and bring it to boil on a medium flame.
• In a separate deep pan add 1 tablespoon of cooking oil and heat it up.

• Add all the chopped vegetables, grated ginger, and optional ingredients like red curry paste or paprika or chili powder.
• Stir fry these vegetables in a way that they remain crisp.

• Now add the boiling hot mixture of vegetable broth/ stock and water to these stir fry vegetables carefully.
• Cook this on medium flame.
• Add lemongrass, kaffir lime leaves (or shredded lemon zest), and basil leaves.
• Keep stirring.
• Now let this soup boil for another 10 minutes on medium flame.
• Add salt, pepper, soy sauce (optional) and few drops of lemon juice to this soup according to your taste.

• Add chopped tofu pieces to the soup and stir it well for another 2 – 3 minutes.
• Garnish it with chopped green onions / scallions.

• Soup is ready to eat.

Tips

• You can add mushrooms, bamboo shoots, and other vegetables of your choice to this soup during stir frying.
• If you or your kids do not like eating lot of vegetables, you can mince the vegetables really small before adding to broth. 
• If your kids are totally averse of vegetables just strain the vegetables and give the soup because the soup has all the nutrients from the vegetables.
• If you are using store bought vegetable broth / stock try and buy the one that has low sodium.

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