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I have but mostly non vegetarians are u okay with it?

Hi I thought this soup can be quite delicious with vegetables.Hope u like it.
INGREDIENTS
1. 20g of fish
2. 20g squids
3. 20g of mussels
4. 20g prawns (ingredients1-4 can be sustituted with tofu and vegetables)
5. 100ml of coconut milk
6. 1 tablespoon of fish sauce
7. 1 piece of sliced lime leaf
8. 2 pieces of dried chilli
9. 1 teaspoon of sugar
10. 5 pieces of sliced button mushroom
11. 5 pieces of sliced lemon grass
12. 1 stalk of chopped Thai parsley
13. 1 piece of sliced tomato
14. 100ml of chicken stock (vegetable stock)
15. 2 tablespoons of tamarind water

COOKING METHOD
1. Firstly, pour the chicken stock into a hot pot and wait for it to get hot.
2. Then add the coconut milk and mix well.
3. Next, add the lemon grass, button mushrooms and the sliced lime leaf into the soup and stir well.
4. After it starts boiling, add the multiseafood into the soup - fish, squids, prawns and mussels and stir well.
5. After that, add the tamarind water and the fish sauce to add flavour to the soup.
6. Then, add the sugar and stir well.
7. Next, add the sliced tomato and the soup is ready.
8. Finally, pour the soup into a bowl and garnish it with the chopped parsley and the dried chilli.
Now, the Spicy Seafood Soup is ready to be serve

hi!I couldn't find any suitable recepies for maindish which u can substitute with tofu so i have jus send u 2 desserts which u can try.Good luck!
CHILLED COCONUT CUSTARD
INGREDIENTS
1. 1 egg
2. Half cup of coconut milk
3. 1.5 tablespoon of black sugar
5. 1 teaspoon of salt
6. 1 young coconut

METHOD
1. Firstly, beat the egg.
3. Next, add the coconut milk and mix well.
4. After that, add the Thai palm sugar or black sugar and salt and mix it evenly.
5. Then, empty the water from the young coconut and pour the mixture into it.
6. Lastly, steam the coconut for one hour until the filling turns into custard.
7. After it is steamed, put it into the fridge for one hour until it is chilled. Now, Chilled Coconut Custard is ready to serve.

Glutinous Rice With Mango
1-2 large mango (ripe)
250 grams glutinous rice (soaked over night or at least 4 hrs)
To boil, pour and steep in cooked rice
¾ cup coconut milk
¼ cup sugar
½ tsp salt


To serve with cooked glutinous and mango
¾ cup coconut milk +1tspflour (cook over low heat to thicken, remove keep aside)
Method:
Steam soaked glutinous rice until cook, in steamer for 30 mins (cook but not to soft). Blend coconut milk, sugar, and salt in a pot and cook over low heat until sugar dissolves. Remove steamed glutinous rice into a pot and pour coconut mixture and stir well. Cover pot and leave for 20-25 mins. To serve arrange mangoes one side of plate, and glutinous rice. Pour a little coconut milk on top.

ya why not ..i just replce meat with tofu..