Inspired by cold weather, pad Thai, and an extra can of crushed tomatoes |

Thai Tomato Peanut Soup

Inspired by pad Thai, a love of tofu, and large cans of crushed tomatoes.
Course Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author my Bottomless Boyfriend


  • 1 14- ounce package extra firm tofu
  • 1 tablespoon sesame oil
  • 4 garlic cloves minced
  • 1 tablespoon minced fresh ginger
  • 1/2 cup chunky peanut butter
  • 1 28- ounce can crushed tomatoes
  • 8 cups vegetable broth
  • 1 tablespoon fish sauce
  • 6 ounces rice noodles
  • 2 cups shredded cabbage
  • 1 14- ounce can bean sprouts drained
  • 1/2 cup chopped scallions some reserved for garnish


  1. To prepare the tofu, place whole block of tofu between two plates. Firmly press down the top plate to drain excess water from the tofu. Pour out water into the sink. Cut the tofu into 1/2-inch cubes.
  2. In a large stockpot, heat sesame oil over medium-high heat. Add the garlic, ginger, and tofu and stir-fry 1-2 minutes.
  3. In a small bowl, stir the peanut butter and tomatoes until well-combined. Add this to the stockpot with the vegetable broth and fish sauce and bring to a boil. Add the noodles and reduce heat. Simmer 5 minutes. Add the cabbage and continue to simmer another 5 minutes. Stir in the bean sprouts and scallions and remove from heat.
  4. Garnish with extra scallions, if desired.