Description
Coconut Tofu Soup is a heartwarming dish that combines the rich flavors of ginger, garlic, and lemongrass with the creaminess of coconut milk and tender tofu. This plant-based soup showcases shiitake mushrooms and fresh herbs, creating a delightful balance of comfort and nutrition. Perfect for busy weeknights or cozy gatherings, it’s not only quick to prepare but also customizable to suit your taste preferences. Ready in just 30 minutes, this nourishing bowl of goodness will warm you from the inside out.
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 the coconut oil. Add grated ginger and minced garlic; sauté for 2 minutes until fragrant. Stir in red curry paste and cook for another minute.
- Pour in vegetable broth, maple syrup, lemongrass stalks, and soy sauce. Bring to a boil, then reduce heat to simmer for 10 minutes.
- Add shiitake mushrooms, coconut milk, and tofu; simmer for an additional 3 minutes until heated through.
- Remove from heat; stir in lime juice and discard lemongrass stalks.
- Serve garnished with chopped cilantro and green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg