Vegetable Soup From Thailand

Rinse and clean the vegetables and cut into bite-sized pieces.

Rinse the coriander, remove the roots and chop coarsely. Remove the skin from the garlic and crush it with the coriander roots in a mortar.

Cut the tofu into strips. Heat 8 tbsp. oil and fry the tofu for about 5 minutes until golden brown.

Roast the garlic-coriander paste with the remaining oil until golden. Add the cauliflower, broccoli and carrots and sauté for about 1 minute. Add soy sauces, leek, Chinese cabbage, palm sugar and salt. Roast everything for about 1 minute.

Add the vegetables, cilantro and tofu to the clear soup and cook over medium heat for about 10 minutes. Season the soup with sugar and salt.

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