How to make Beancurd Custard Vegetable Soup -

Deliciously different – beancurd custard and vegetables make a colour combination .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk (दूध), Tofu (टोफू)

Cuisine : Thai

Course : Soups

For more recipes related to Beancurd Custard Vegetable Soup checkout Coconut and Lemon Flavoured Chicken Soup. You can also find more Soups recipes like French Onion Soup Chicken Meatball Soup Tomato Egg Drop Soup Cream Of Vegetable Soup With Spinach

Beancurd Custard Vegetable Soup

Beancurd Custard Vegetable Soup Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Beancurd Custard Vegetable Soup Recipe

  • Milk 2 cups

  • Tofu

  • Tofu 200 grams

  • Eggs 4

  • Salt to taste

  • White pepper powder 1/2 teaspoon

  • Vegetable stock 2 cups

  • Corn niblets 1/2 cup

  • Small onions halved 10

  • Cabbage chopped 1/4 small

  • Birds eye chillies sliced 2-3 slices

  • Green capsicum 1/2 inch pieces 1 medium

  • Red capsicum 1/2 inch pieces 1 medium

  • Yellow capsicum 1/2 inch pieces 1 medium

  • Purple basil a few sprigs

  • Spring onion greens sliced 1 stalk


Step 1

Puree beancurd with milk. Whisk eggs in a deep bowl, add salt, white pepper powder and mix. Add beancurd puree and mix.

Step 2

Strain the mixture into individual soup plates and cover them with aluminium foil. Steam till set. This may take fifteen to twenty minutes.

Step 3

Heat vegetable stock in a deep pan. Add corn niblets and small onions and cook for two to three minutes. Add cabbage, bird’s eye chillies and salt and mix. Add three coloured capsicums and continue to cook. Add purple basil and stir. The soup is ready.

Step 4

Pour the hot soup over the set custard and serve immediately garnished with spring onion greens.

Step 5

Alternatively, you can cut a round slice of beancurd and place it in a serving bowl.

Step 6

Pour the hot soup over it and serve garnished with spring onion greens.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.