New Internationalist

Recipe of the week - Tomato soup with bean-curd/tofu (Thailand)


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Serves: 6-8
Takes: 30 minutes

If you are lucky enough to have a glut of tomatoes from your garden or allotment, then this soup is a great way to use some of the ripe ones, especially as you could freeze it and enjoy the summery taste on a cold winter’s day.
This soup from Thailand has an interesting blend of mild flavors (coconut, milk and bean-curd/tofu) and sharp ones (tomatoes, lemon and curry paste).

2 pounds / 1 kg tomatoes, choppedrecipe
2 cups / 300 g bean-curd/tofu, diced finely
3 cups / 700 ml coconut milk
1 teaspoon red curry paste
2 tablespoons soy sauce
1 tablespoon lime or lemon juice
2-4 tablespoons fresh cilantro/coriander, chopped
salt


1 Place the tomatoes in a blender and make a purèe. Then transfer them into a saucepan.
2 Now mix in the coconut milk, curry paste, bean-curd/tofu, soy sauce, lime or lemon juice and half the cilantro/coriander.
3 Over a gentle heat, bring to the boil and then reduce to a low simmer for 15-20 minutes. Adjust the seasoning and then sprinkle on the remaining cilantro/coriander before serving.



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