Gaeng Jeud Tao Hu (Thai Clear Tofu Soup)

Ingredients

• 6 cups vegetable broth
• 14 oz silken tofu
• 4 cloves garlic cloves
• 2 whole fresh Thai chilies (or serrano peppers)
• 1 inch piece fresh ginger
• 2 whole carrots, medium
• 8 oz cremini mushrooms
• 2 teaspoons fish sauce
• 1 teaspoon palm sugar (or brown sugar)
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro leaves
• 2 stalks green onions, white and light green parts

Instructions

1. 1

   Peel and crush 4 garlic cloves with the flat side of a chef's knife, leaving them roughly intact so they flavor the broth without breaking apart. Slice the 2 Thai chilies lengthwise, keeping the seeds intact for more heat (remove them if you prefer mild).

2. 2

   Cut a 1-inch piece of fresh ginger into thin slices—no need to peel it. Slice the 2 medium carrots on a sharp diagonal into oval-shaped pieces about 1/4-inch thick; this cut exposes more surface area and looks elegant.

3. 3

   Clean the 8 ounces of cremini mushrooms with a damp cloth, then slice them into quarters, keeping the stems attached. Gently cut the 14-ounce block of silken tofu into bite-sized cubes by making a grid pattern on the surface, then carefully sliding a spatula underneath to lift each piece—silken tofu breaks easily, so handle it with care.

4. 4

   Slice the green onions at a sharp angle into 1-inch pieces, keeping the white and light green parts separate from the dark green tops (you'll add them at different times).

5. 5

   Pour 6 cups of vegetable broth into a large pot and set it over medium-high heat. Add the crushed garlic cloves, sliced ginger, and Thai chili pieces. Bring to a gentle boil, then reduce the heat to medium and simmer for 4–5 minutes to infuse the broth with aromatics. You should smell the garlic and ginger becoming fragrant.

6. 6

   Add the carrot slices and cremini mushroom quarters to the simmering broth. Stir gently and simmer for 4–5 minutes until the carrots are just tender enough to pierce with a fork but still have a slight firmness. They should cook through while maintaining their shape.

7. 7

   Carefully add the tofu cubes to the pot. Stir very gently with a wooden spoon—moving in a slow, deliberate motion to avoid breaking them apart. Simmer for 2–3 minutes until the tofu is heated through and the broth is steaming.

8. 8

   Add 2 teaspoons of fish sauce and 1 teaspoon of palm sugar (or brown sugar). Stir until the sugar dissolves. Taste the broth—it should taste savory and slightly sweet. Squeeze in 2 tablespoons of fresh lime juice and stir.

9. 9

   Remove the pot from heat. Add the white and light green parts of the sliced green onions and the 0.25 cup of fresh cilantro leaves. Stir gently to combine. Let the soup rest for 1 minute—the residual heat will wilt the herbs just slightly while keeping them fresh and bright.

10. 10

    Ladle the soup into shallow Thai bowls, distributing the tofu, vegetables, and broth evenly—about 1.5 cups of broth per bowl. Garnish each bowl with the reserved dark green sliced green onion tops and a few extra cilantro leaves for color. Serve immediately while the broth is still steaming. Accompany with lime wedges on the side so diners can adjust the acidity to taste.

Tools you’ll need

• chef's knife
• cutting board
• large pot (8-quart or larger)
• wooden spoon
• ladle
• shallow Thai bowls or soup bowls
• damp cloth

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