Thai Clear Tofu Soup (Gaeng Jeud)
Silky tofu in a fragrant, ginger-forward broth with morning glory and crispy garlic. Ready in 20 minutes and hits every Thai comfort note without the heavy coconut.
- Total time
- 20 min
- Servings
- 2
- Calories
- 145
- Protein
- 12g
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Ingredients
- 4 cups vegetable broth
- 14 oz firm tofu
- 2 tbsp fresh ginger, peeled and sliced thin
- 2 cups morning glory or spinach, chopped
- 3 cloves garlic cloves, minced
- 1 tbsp fish sauce
- ½ tsp Thai chili flakes or fresh Thai bird's eye chili, optional
Instructions
- 1
Cut tofu into 1-inch cubes. Heat oil in a 3-quart pot over medium.
- 2
Add minced garlic and ginger slices. Stir until fragrant, about 60 seconds.
- 3
Pour in broth. Bring to a gentle simmer, then add tofu and fish sauce.
- 4
Simmer 8–10 minutes until broth is aromatic and tofu is warmed through.
- 5
Add morning glory or spinach. Wilt 30–60 seconds until bright green.
- 6
Taste and adjust with fish sauce or salt. Sprinkle chili flakes if desired. Serve hot.
Tools you’ll need
- 3-quart pot
- cutting board and knife
- spoon for stirring
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