Soup > Asian > Thai

Thai-Style Toyga Soup Recipe

Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced bok choy
- 1 package (14 oz) firm tofu, drained and cubed
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish

Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Ladle
- Soup bowls

Step-by-step instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.

2. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook for 2-3 minutes until the onion is translucent.

3. Add the red curry paste to the pot and stir to combine with the onion mixture. Cook for 1-2 minutes until fragrant.

4. Pour in the chicken or vegetable broth, coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine.

5. Add the sliced red bell pepper, mushrooms, carrots, and bok choy to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 10-15 minutes until the vegetables are tender.

6. Add the cubed tofu to the pot and simmer for an additional 5 minutes.

7. Stir in the lime juice and season the soup with salt and pepper to taste.

8. Ladle the soup into bowls and garnish with fresh cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 256
Fat: 17g
Carbohydrates: 18g
Protein: 11g
Sodium: 1,190mg
Sugar: 8g

Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Red bell pepper, mushrooms, carrots, and bok choy can be substituted with other vegetables such as broccoli, snow peas, or zucchini.
- Firm tofu can be substituted with chicken or shrimp.

Variations:
- Add cooked rice noodles or vermicelli to the soup for a heartier meal.
- Use shrimp instead of tofu for a seafood version of the soup.
- Add a tablespoon of peanut butter to the soup for a creamy texture and nutty flavor.
- Top the soup with sliced green onions or chopped peanuts for extra crunch.

Tips and tricks:
- Use a sharp knife to slice the vegetables thinly and evenly for even cooking.
- Drain the tofu well before cubing it to prevent excess water from diluting the soup.
- Taste the soup before adding salt as the fish sauce and soy sauce are already salty.
- Adjust the amount of red curry paste to your liking for a milder or spicier soup.

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 colorful bowls and garnish with fresh cilantro and sliced lime wedges.

Garnishes:
Fresh cilantro, sliced lime wedges, sliced green onions, chopped peanuts

Pairings:
Thai-style toyga soup pairs well with steamed rice or crusty bread.

Suggested side dishes:
Thai-style toyga soup can be served as a main dish on its own, but it also pairs well with a side salad or stir-fried vegetables.

Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or a tablespoon of sugar to balance the heat.
- If the soup is too thin, add more vegetables or tofu to thicken it up.
- If the soup is too thick, add more broth or water to thin it out.

Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to kill any harmful bacteria.
- Store leftover soup in the refrigerator within 2 hours of cooking to prevent foodborne illness.

Food history:
Thai-style toyga soup is a popular dish in Thailand and other Southeast Asian countries. It is a fusion of Thai and Chinese cuisines, with influences from Indian and Malay flavors.

Flavor profiles:
Thai-style toyga soup is a spicy and savory soup with a creamy coconut milk base. It has a complex flavor profile with notes of ginger, garlic, red curry paste, and fish sauce.

Serving suggestions:
Thai-style toyga soup is a comforting and satisfying soup that can be served as a main dish or a starter. It is perfect for cold winter days or when you need a quick and easy meal.

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Region: Thai

Taste: Spicy, Tangy, Savory, Aromatic, Herbal