Sep 30, 2008
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
- 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.
- 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.
delicious and healthy