Thai soup with tofu

Start by preparing the tofu. Drain the excess water from the tofu and cut it into bite-sized cubes. Heat a little oil in a frying pan and fry the tofu cubes until slightly crispy. Set aside.

In a large pot, heat a little extra virgin olive oil over medium heat. Add the chopped ginger and garlic and sauté for a minute until fragrant.

If you want, add a squeeze of lime and chopped cilantro, optional.

Add diced carrots, potatoes and red bell pepper to the pot and cook for 2-3 minutes.

4. Pour in the vegetable stock and natural mineral water, just enough to cover the vegetables. Bring to a boil and then simmer for 10 minutes until the vegetables are tender.

In another pan, heat a little oil and add the green beans. Sauté them for a few minutes until they are slightly cooked.

Add the green beans and fried tofu to the soup pot.

7. In a small bowl, mix the coconut milk and green curry paste. Pour this mixture into the soup pot and stir well.

Let the soup simmer for another 5 minutes to allow the flavors to blend. Add salt and brown sugar to taste.

9. Taste the soup and adjust the seasoning according to your preferences. If you want it spicier, you can add some chopped red chili pepper.

10. Serve the Thai soup with tofu in bowls and garnish with chopped scallions on top. Enjoy your delicious and tasty soup!