This perfect Thai and Indian-inspired soup created by  The Balance Plan  is filled to the brim with seasonal vegetables and spices – a dream in a bowl. Whizzing and spicing the tofu to be formed into quick fried dumplings gives that which can be a pretty bland, uninspiring ingredient a little leg up in flavour and texture, and the autumn soup pot becomes a little more exciting.


Serves 4



For the soup:
Organic, extra virgin coconut oil
A thumb sized nugget of galangal root, finely chopped / 1 ½ tsp of jarred galangal
A thumb and a half of fresh ginger, finely sliced and chopped
Either a small thumb sized piece of fresh turmeric root, finely chopped or ¾ tsp of ground turmeric
2 large cloves of garlic
1 large, seasonal salad onion (spring onion, leek or normal onion)
1 hot red chilli
2 carrots (we used the funky purple ones here but regular ones are just fine) slice into fine matches or spears
1 ripe red pepper sliced similarly
1 tin of organic coconut milk
2 limes
Fresh coriander leaves and stems
Sea salt and fresh black pepper

For the dumplings:
A drizzle of good rapeseed oil
100g of plain tofu
½ tsp cumin seeds
½ tsp mustard seeds
1 tsp of ground coriander
1 tsp of paprika
A sprinkling of chilli powder
2 tsp of sesame seeds
Fresh coriander leaves




  1. Make a paste for your soup by adding your ginger, garlic, galangal, turmeric and chilli to a food processor. Pour in a small dash of coconut milk and whizz briefly to a coarse paste.
  2.  Warm a tablespoon of coconut oil in a saucepan and add your carrots, peppers and onions, saving a small handful of salad onion slices and spears of carrot for dressing. Stir for a minute, add your paste and continue to cook for another couple of minutes.
  3.  Pour in the rest of your coconut milk. Stir well to combine and set to simmer on a low heat for 20 minutes or so.
  4.  For the dumplings, toast your seeds and spices in a dry pan until fragrant and slightly coloured. Add to your food processor with your tofu and a handful of fresh coriander leaves. Add a pinch of salt and a drizzle of rapeseed oil and blitz to a smooth paste.
  5.  Heat a frying pan or skillet to smoking hot. Form your tofu mix into small balls and squash into the dry pan. Allow to fry until well-coloured before turning, colour the other side, remove and set aside.
  6.  After 20 minutes, season your soup with sea salt and fresh black pepper along with the juice of 2 limes. Taste and adjust seasoning to your palate, if necessary.
  7.  Dress with a smattering of your remaining onions and carrot, a sprinkling of sesame oil and a scattering of fresh coriander.
  8.  Serve your dumplings in the soup or on the side for dipping.



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