Warm, creamy, and rich in flavors, this Coconut Tofu Soup brings together aromatic spices, fresh vegetables, and smooth coconut milk to create a satisfying, plant-based meal. Infused with ginger, garlic, and lemongrass, this Thai-inspired soup combines the earthy goodness of shiitake mushrooms and the heartiness of tofu, resulting in a dish that’s both wholesome and delicious. Perfect for cozy evenings or when you crave something comforting yet light, this recipe will bring a warm tropical flavor right to your bowl.
Ingredients:
- 1 tablespoon coconut oil
- 1 inch fresh ginger, peeled and grated
- 3 cloves garlic, minced
- 1 tablespoon red curry paste
- 6 cups vegetable broth (or preferred broth)
- 1 tablespoon maple syrup
- 1 stalk lemongrass, trimmed, brown leaves removed, and cut into 3 long pieces
- ¼ cup soy sauce
- 8 ounces shiitake mushrooms
- 2 cans (15 ounces each) coconut milk
- 1 block firm or extra-firm tofu, pressed and cubed
- 3 tablespoons lime juice
- Fresh cilantro and green onions for garnish
Instructions:
- Prepare the Aromatics: In a large pot, warm the coconut oil over medium heat. Add the grated ginger and minced garlic, cooking for 1-2 minutes until they become fragrant.
- Add Curry Paste: Stir in the red curry paste, cooking for another minute to release its flavors.
- Incorporate Broth and Flavorings: Pour in the vegetable broth, then add the maple syrup, lemongrass, and soy sauce. Allow the mixture to simmer for about 10 minutes, letting the flavors infuse.
- Add Mushrooms and Coconut Milk: Stir in the shiitake mushrooms and coconut milk. Cook for an additional 5-10 minutes, allowing the soup to become creamy and fragrant.
- Add Tofu and Lime Juice: Gently fold in the tofu and lime juice. Cook for another 3-5 minutes to warm the tofu and enhance the flavors.
- Serve: Remove the lemongrass stalks before serving. Garnish each bowl with fresh cilantro and green onions for added color and flavor. Serve hot and enjoy!
Conclusion:
This creamy Coconut Tofu Soup offers a harmonious blend of flavors, from the zing of ginger to the richness of coconut milk, complemented by savory mushrooms and tofu. A wonderful comfort food for any time of year, this soup is both nutritious and full of satisfying flavors. Gather your ingredients, follow these simple steps, and indulge in a bowl of warmth and comfort.
Creamy Coconut Tofu Soup with Ginger and Lemongrass
Ingredients
- 1 tablespoon coconut oil
- 1 inch fresh ginger peeled and grated
- 3 cloves garlic minced
- 1 tablespoon red curry paste
- 6 cups vegetable broth or preferred broth
- 1 tablespoon maple syrup
- 1 stalk lemongrass trimmed, brown leaves removed, and cut into 3 long pieces
- ¼ cup soy sauce
- 8 ounces shiitake mushrooms
- 2 cans 15 ounces each coconut milk
- 1 block firm or extra-firm tofu pressed and cubed
- 3 tablespoons lime juice
- Fresh cilantro and green onions for garnish
Instructions
- Prepare the Aromatics: In a large pot, warm the coconut oil over medium heat. Add the grated ginger and minced garlic, cooking for 1-2 minutes until they become fragrant.
- Add Curry Paste: Stir in the red curry paste, cooking for another minute to release its flavors.
- Incorporate Broth and Flavorings: Pour in the vegetable broth, then add the maple syrup, lemongrass, and soy sauce. Allow the mixture to simmer for about 10 minutes, letting the flavors infuse.
- Add Mushrooms and Coconut Milk: Stir in the shiitake mushrooms and coconut milk. Cook for an additional 5-10 minutes, allowing the soup to become creamy and fragrant.
- Add Tofu and Lime Juice: Gently fold in the tofu and lime juice. Cook for another 3-5 minutes to warm the tofu and enhance the flavors.
- Serve: Remove the lemongrass stalks before serving. Garnish each bowl with fresh cilantro and green onions for added color and flavor. Serve hot and enjoy!