Description
Nourishing Coconut Tofu Soup made with ginger, garlic, lemongrass, mushrooms, tofu, and creamy coconut milk simmered in a savory broth.
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 lemongrass, trimmed and cut into chunks
- 1/4 cup soy sauce
- 8 ounces shiitake mushrooms, sliced
- 2 (15-ounce) cans full-fat coconut milk
- 1 block firm or extra-firm tofu, pressed and cubed
- 3 tablespoons lime juice
- Cilantro for garnish
- Green onion for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add grated ginger and minced garlic and cook for 2 minutes until fragrant.
- Stir in red curry paste and cook for 1 additional minute.
- Pour in vegetable broth, maple syrup, lemongrass, and soy sauce and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add sliced mushrooms, coconut milk, and cubed tofu.
- Bring back to a gentle simmer and cook for 3 minutes.
- Remove from heat and stir in lime juice.
- Discard lemongrass pieces.
- Serve hot topped with cilantro and green onion.
Notes
- Use full-fat coconut milk for a richer texture.
- Lemongrass paste can be substituted if fresh is unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled soup for up to 3 months and thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 393
- Sugar: 9
- Sodium: 2305
- Fat: 32
- Saturated Fat: 26
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 13
- Cholesterol: 0