Catchall Thai Soup
serves 2-4
This "catchall" soup is a good one to use up some bits and pieces from other dishes - just part of a cube of tofu, some chicken stock and a few spices later and you've got a hearty soup.
3 cups low-sodium chicken broth
4 small spring onions, thinly sliced
1/2 red bell pepper, diced
2 cloves garlic, thinly sliced
8 ounces extra-firm tofu, cut into small cubes
1/2 teaspoon white pepper
1/2 teaspoon red pepper flakes
1/4 pound whole wheat rotini
1/4 pound baby chard
1 lime, juiced
1/4 cup fish sauce
prep: 10 minutes
total: 35 minutes
large pot
1. Bring the broth to a simmer in a large pot over medium-high heat. Meanwhile, prep the vegetables and tofu.
2. Add the onion, bell pepper, garlic, and tofu to the simmering broth. Season with the white pepper and red pepper flakes. Simmer for 10 minutes, then stir in the chard and rotini.
3. Continue simmering until the chard wilts, stirring gently so you don’t break up the tofu, 10-12 minutes. Stir in the lime juice and fish sauce.
2. Add the onion, bell pepper, garlic, and tofu to the simmering broth. Season with the white pepper and red pepper flakes. Simmer for 10 minutes, then stir in the chard and rotini.
3. Continue simmering until the chard wilts, stirring gently so you don’t break up the tofu, 10-12 minutes. Stir in the lime juice and fish sauce.
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