Today we want to make you happy not only with a delicious spring soup, but also with good news! We can hardly believe that we have made it to the finalists of SAVEUR Magazine Blog Awards 2015. From nearly 50,000 global submissions we were selected for the category "Best Designed Blog" in the Top 6. Thanks to all of you who nominated us!! Now keep your fingers crossed and above all: please vote for us! A jury will select the winners for the Editors Choice, but you can help us with your voice till April 30, to get the Readers Choice. To cast your vote for our blog, you have to registry at this page: saveur.com/blogawards and vote for us. Don’t miss to have a look at the other categories and the great nominated blogs. Thanks again for your amazing support!
We love the Asian cuisine, especially because of the use of fresh and exotic herbs. Of course, these could not be missing in our spring Thai soup. Preferably, we serve the soup only with rice noodles, tofu and mushrooms and arrange an extra plate with all fresh herbs, scallion, spinach, split lime, sprouts, and peanuts. This way, everyone can decorate their soup as they like.
To give the usually rather tasteless tofu the much needed bang, we prepare it already the day before and let it marinate overnight. For that, dissolve the curry paste in the stock. Half the tofu, put it into a lockable jar and douse it with the stock. From time to time, shake the jar so the tofu is marinated from all sides.
The next day, heat 1 teaspoon coconut oil in a big pot and sweat the curry paste for the soup for 2-3 minutes. Add the vegetable stock and let it boil. Batter the lemon grass with the back of a knife so that the fibres open and emit the flavour. Add the lemon grass and the lime to the stock.
Meanwhile, cook the rice noodles and rinse with cold water. Heat the plant oil in a small pot to 160°C. Take the tofu out of the marinade, dry it with a kitchen towel, and fry until golden. Afterwards, let it drain well and slice it. Slice the shiitake as well and with the tofu add it to the soup, pour in the coconut milk and let it simmer for about 10 minutes.
Afterwards, season the soup with salt and lime juice. Thinly slice the scallion and chop the peanuts. Arrange the rice noodles in two bowls, pour the soup and decorate with spinach, mungbean sprouts, scallion, herbs, and peanuts as you wish.