Here’s the recipe we promised from this week’s Thai Soup cooking demo with Guru Bachan Singh
We had A LOT of fun this week cooking with Guru Bachan Singh and so much enjoyed so many of you joining us and being a part of it. As promised, here is the recipe for the Thai soup. Just keep in mind that neither of us has exact measurements for ingredients, so you can use this as a ‘guideline’ to get you started. I invite you to consider buying organic whenever possible for you and the planet. And, of course, feel free to add in other veggies like Chinese cabbage, some ginger… have fun with it and remember to share!
- 6 cups of water
- 3 cloves of chopped garlic
- 1 medium zucchini squash, cubed
- 1 medium yellow squash, cubed
- 1 cup baby bok choy, cut into small pieces
- 1 package of tofu, drained and cut into medium-sized cubes
- 2 tsp. toasted sesame oil
- 1/2 head of broccoli
- 2 carrots, peeled and cubed
- 3 stalks green onions
- 1/2 bunch cilantro (we didn’t have this in the class but it will make it really tasty)
- 1 tsp. Thai Kitchen chile paste
- Juice of 1 lemon
- 1/2 package of rice noodles
- (optional) vegetable gyozas
Use a small frying pan to heat up your sesame oil. Once hot, add your tofu and stir every couple of minutes or so to prevent sticking. In a separate pot, add your water and bring to a boil. Once boiling, add your garlic, chile paste, broccoli, squashes, and carrots. Turn to medium temperature and let cook for a few minutes while you wait for tofu to cook. Once tofu is crispy on the outside, turn off heat. Add bok choy and rice noodle to pot of water to cook for 3-4 minutes before adding tofu. Once rice noodles are cooked, you can add the tofu, some chopped cilantro (or whole, depending on your preference), a squeeze of lime, the lemon juice (we forgot to do this in the video) and the gyozas, if you are adding those.
Serve immediately. This should be enough for 4 people to enjoy a hearty meal.
Enjoy it and let us know how yours turns out!
Lots of love and hugs from beautiful New Mexico,