Description
Coconut Tofu Soup is a delightful, creamy dish that brings together the rich flavors of coconut milk, aromatic spices, and tender tofu in just 30 minutes. This soup is perfect for cozy evenings or casual gatherings, offering a nourishing and satisfying meal that caters to everyone’s taste buds. With the warmth of ginger and garlic combined with the umami from mushrooms, each spoonful is a comforting experience. This versatile recipe allows for easy customization with your favorite vegetables or adjustments to spice levels, making it an ideal choice for any night of the week.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 inch fresh ginger (peeled and grated)
- 3 cloves garlic (minced)
- 1 tablespoon red curry paste
- 6 cups vegetable broth
- 1 tablespoon maple syrup
- 1 stalk of lemongrass (remove the brown outer leaves and cut into 3 long chunks)
- ¼ cup soy sauce
- 8 ounces shiitake mushrooms
- 2 15-ounce cans of coconut milk
- 1 block of firm or extra firm tofu (pressed and cut into bite-sized pieces)
- 3 tablespoons lime juice
- Cilantro and green onion for serving
Instructions
- In a large pot over medium heat, melt coconut oil and sauté grated ginger and minced garlic for 2 minutes until fragrant. Stir in red curry paste and cook for another minute.
- Add vegetable broth, maple syrup, lemongrass chunks, and soy sauce; bring to a boil then reduce to simmer for 10 minutes.
- Incorporate shiitake mushrooms, coconut milk, and pressed tofu; gently simmer for another 3 minutes until heated through.
- Stir in lime juice before removing from heat. Discard lemongrass stalks.
- Serve hot, garnished with chopped green onions and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg