Soup > Asian Soups > Thai Soups

Kwai Muk Soup with Tofu Recipe

Ingredients with Measurements:
- 1 lb Kwai Muk fruit, peeled and sliced
- 1 block of firm tofu, diced
- 4 cups of vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
- 1 teaspoon of grated ginger
- 2 cloves of garlic, minced
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- Salt and pepper to taste
- Chopped scallions for garnish

Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife

Step-by-step instructions:
1. In a large pot, heat the sesame oil over medium-high heat.
2. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the Kwai Muk fruit and tofu and stir to combine.
4. Pour in the vegetable broth, soy sauce, and rice vinegar and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 10-15 minutes until the Kwai Muk fruit is tender.
6. In a small bowl, whisk together the cornstarch and water until smooth.
7. Slowly pour the cornstarch mixture into the soup while stirring constantly.
8. Let the soup cook for an additional 5 minutes until it thickens.
9. Season with salt and pepper to taste.
10. Ladle the soup into bowls and garnish with chopped scallions.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 650mg
Total carbohydrates: 16g
Dietary fiber: 3g
Sugar: 5g
Protein: 8g

Substitutions for ingredients:
- Kwai Muk fruit can be substituted with other tropical fruits such as papaya or mango.
- Vegetable broth can be substituted with chicken or beef broth.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Cornstarch can be substituted with arrowroot powder or potato starch.

Variations:
- Add cooked rice noodles or vermicelli to the soup for a heartier meal.
- Add sliced shiitake mushrooms for extra umami flavor.
- Use coconut milk instead of vegetable broth for a creamier soup.
- Add a pinch of red pepper flakes for some heat.

Tips and tricks:
- Be sure to peel the Kwai Muk fruit before slicing it.
- Use firm tofu to prevent it from falling apart in the soup.
- Adjust the seasoning to your liking by adding more or less soy sauce and vinegar.
- If the soup is too thick, add more vegetable broth to thin it out.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in bowls and garnish with chopped scallions.

Garnishes:
Chopped scallions or cilantro.

Pairings:
Serve the soup with steamed rice or crusty bread.

Suggested side dishes:
A simple green salad or roasted vegetables.

Troubleshooting advice:
- If the soup is too thin, add more cornstarch and water mixture to thicken it.
- If the soup is too thick, add more vegetable broth to thin it out.

Food safety advice:
Be sure to wash and peel the Kwai Muk fruit before using it in the soup.

Food history:
Kwai Muk fruit is a tropical fruit that is native to Southeast Asia. It is also known as the "custard apple" due to its creamy texture and sweet flavor.

Flavor profiles:
This soup has a savory and slightly sweet flavor with a hint of tanginess from the rice vinegar.

Serving suggestions:
Serve the soup as a light lunch or dinner.

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Region: Thai

Taste: Savory, Tangy, Spicy, Umami, Aromatic