Description
This Creamy Coconut Tofu Soup with Ginger and Lemongrass is a velvety, aromatic soup that’s perfect for cozy nights or when you’re craving something healthy and satisfying. Infused with vibrant ginger, citrusy lemongrass, and the creaminess of coconut milk, this soup is a harmonious blend of flavors and textures. It’s light yet hearty, and the perfect plant-based meal for any occasion.
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 (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!
Notes
- Substitute for Lemongrass: If you can’t find fresh lemongrass, use 1 teaspoon of lemongrass paste or zest from half a lemon.
- Make It Spicier: Add extra red curry paste, chili flakes, or sliced Thai chilies for more heat.
- Adjust the Protein: Swap tofu for tempeh, chickpeas, or even cooked shrimp for a different spin on the recipe.
- Storage Tips: Store leftovers in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop to avoid curdling the coconut milk.
- Freezing: This soup freezes well, but leave out the tofu and add it fresh when reheating for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired