This light clear vegetable soup - Kaeng Cheud in Thai - is made with fresh vegetables, glass noodles and egg tofu. Egg tofu is a typical Asian product, made from water, eggs, and soy milk. At the Food Forest Kitchen Restaurant you will find this clear soup at the lunch buffet table. If you want to make this dish as a vegan dish, you can replace the egg tofu for silken tofu.
Thai Clear Vegetable soup
Prep time: 5 minutes Cook time: 12 minutes Total time: 17 minutes Serves: 2 bowls
INGREDIENTS
1 cup of egg tofu
1 carrot
5 Chinese cabbage leaves
1 liter of vegetable stock
40 gram of glass noodles
1 tablespoon of soy sauce
spring onion for garnish
coriander for garnish
garlic oil for garnish
EQUIPMENT
Pot
PREPARATION
Wash and slice the cabbage leaves
Clean and slice the carrot
Make vegetable stock
Chop the spring onion
Chop the coriander
Make garlic oil
METHOD
Heat the vegetable stock in the pot on a medium to high heat
When hot, add 1 sliced carrot, and let it cook for about 5 minutes.
Then add the sliced Chinese leaves, and stir.
Lower the heat
Let the Chinese leaves simmer in the broth for a couple of minutes
Add the glass noodles and the egg tofu
Stir gently (careful with the egg tofu), let simmer for about 5 minutes
Add the soy sauce, stir, and let the soup simmer for a final 2 to 3 minutes until the glass noodles are cooked (they are clear when cooked)
Scoop in a boil, garnish with chopped spring onion, coriander, and garlic oil.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW!