Vanilla Fest - Thai Coconut Vanilla Soup with Deep Fried Tofu

Well we had the vanilla fest last night with many dishes presented. For a complete rundown, head over to Alice & Steve's blog. I ended up cooking five dishes in all, and this was the first. It is inspired by Thai flavours, complemented by some crunchy bean shoots and deep fried tofu.

Thai Coconut Vanilla Soup with Deep Fried Tofu

Serves 6

Ingredients
2 cans coconut milk
1 red chili, sliced with seeds removed
1 inch ginger, sliced
3 cloves garlic
1 tbsp tamarind paste
2 kaffir lime leaves
1 vanilla pod, slit and scraped
2 stalks lemongrass, halved and bruised
1 tsp fish sauce
1 tbsp palm sugar
1-2 tbsp lime juice
1 pkt firm tofu, pressed then cubed
flour, for dusting
handful of bean shoots

Method
1. Combine the coconut milk with the chili, ginger, garlic, vanilla, tamarind, lime leaves and lemongrass in a pot. Bring to a boil and simmer gently for about 15 mins to allow the flavours to infuse.

2. Add the fish sauce, palm sugar and lime juice. Taste, adding any of the three to balance salty (fish sauce), sweet (palm sugar), and sour (lime juice). Once balanced, either proceed with recipe or remove and allow to cool. This stage can be prepared up to a day in advance.

3. When ready to serve, toss the cubes of tofu in salt, pepper and a little flour. Heat vegetable oil to 350F (180C) then carefully drop in the cubes a few at a time. Fry until golden (about a minute), stirring occasionally.

4. To serve, reheat the soup and strain. Divide the bean sprouts between six bowls, pour the soup over the top then add the tofu.