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


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The Small Planet Vegetarian Cookbook introduces a global spread of delicious low-impact vegetarian dishes. There’s something particularly enticing about a meal made up of several ‘small’ dishes, as with Middle Eastern mezze or Spanish tapas. Troth Wells has taken this style of cooking and enjoying food and given it an exciting global dimension.

Some of the best non-meat dishes come from Africa, Asia, Latin America and the Middle East and we have selected a range of highlights.

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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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