There’s nothing more satisfying than turning a batch of tomatoes into a delicious soup packed with vegetables and aromatic spices.
Prepare the vegetables: Once the vegetables are cleaned, be sure to pat them dry so they will roast and char better. Cut the kabocha squash and carrot into uniform pieces so they cook evenly. Place the prepared vegetables, whole tomatoes, whole shallots, garlic cloves, chile peppers, galangal, and ginger on a sheet pan. Then, generously toss them with oil and season with salt. Spread them out to give the vegetables space so more areas are exposed to the heat.
While the vegetables are in the oven, prepare the tofu: Using your fingers, rub the tofu pieces with tom yum paste until well coated. Add the neutral oil to a non-stick pan set over medium-high heat. Arrange the tofu in one layer and pan-fry until golden brown, about 3 to 4 minutes. Set aside until ready to use.
Transfer the cooked vegetables and spices to a high-speed blender along with the vegetable broth and lime leaves, if using. Blend to your desired thickness—I used the Braun TriForce Power Blender’s Soup function on the Smooth setting, which heats up the soup as it blends and gets the texture that I love. Season with salt, if needed.
To serve, place tofu in a bowl and ladle the soup over. Finish off with crispy wonton strips, cilantro, and a drizzle of chile oil.
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