Silken Tofu Clear Soup — Gaeng Jeut Tao Hu Pak
A Bangkok mild clear soup of silken tofu and Chinese cabbage simmered in a vegetable stock with garlic, ginger, white pepper, and seaweed, finished with spring onion and coriander for a soothing comforting vegetable bowl over jasmine rice.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crush 10 garlic cloves. Thinly slice 40g ginger and cut 300g Chinese cabbage into 4cm pieces. Soak 20g dried wakame in cold water 5 minutes, drain. Slice 40g scallion green into 5mm pieces. Cut 500g silken tofu into 2cm cubes. Have 1400ml vegetable stock and 300g cooked jasmine rice ready.
Simmer
Pour 1400ml stock into a medium saucepan over medium heat. Add crushed garlic, ginger slices, and 2 tsp white pepper. Cover and simmer 5 minutes until the broth is deeply perfumed with aromatics.
Build
Add Chinese cabbage and drained wakame to the simmering stock over medium heat. Simmer 4 minutes until cabbage stems are just tender. Gently slide tofu cubes in and simmer 2 minutes until heated through.
Finish
Stir in 40ml light soy sauce and 10g sugar over low heat 30 seconds until balanced. Remove from heat, drizzle 20ml sesame oil, scatter scallion and 40g coriander leaves.
Plate
Pour the soup into two wide bowls and serve alongside 150g cooked jasmine rice per person.
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