Thai Shrimp and Tofu Soup

  • 1/2 lb shrimp, shelled, deveined, butterflied
  • 1/2 cake soft tofu, cut in small cubes
  • 2 thai chilis, seeded, minced
  • 2 tbsp fish sauce
  • sea salt and cracked pepper
  • 5 cups chicken stock
  • the zest and juice of 1 lime
  • 1 tbsp sambal oelek
  • 2 tbsp cilantro, minced
  1. Bring the chicken stock to a simmer and then add the chilies, fish sauce, lime zest, lime juice and sambal oelek. Season with salt and pepper.
  2. Add the tofu and simmer 3 minutes.  Add the shrimp, cover, and remove from the heat.  Let stand for 10 minutes.  Add the cilantro and check the seasoning.Serve.

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