Thai Coconut Soup with Tofu, Mushrooms, and Lime
By Noah Bennett
Prep
15 min
Cook
30 min
Total
45 min
Servings
10
Choose extra-firm tofu and drain it well before using it in this Thai coconut soup recipe․ Other ingredients include coconut milk‚ mushrooms‚ lime juice‚ and Thai red curry paste․ This soup has a sour‚ creamy flavor with hints of spice from the curry paste․
Coconut oil allows garlic‚ ginger‚ and lemongrass to flavor the soup․ Thai red curry paste is added․ Vegetable broth and low-sodium Tamari or soy sauce and maple syrup are added for additional flavor and sweetness․ Unsweetened coconut milk is added for creaminess․ Mushrooms and tofu are added to the soup near the end to maintain their textures․
The aromatics will have flavor but not be charred after being cooked in oil for a brief time․ Adding coconut milk to the broth will make it pale and creamy․ The tofu and mushrooms will need to cook for 1 minute or so to heat through․ The most common error in preparing this recipe is charring the garlic‚ ginger‚ or lemongrass while stirring during the first minute of cooking․
Serve right away‚ topped with cilantro and green onions․ Leftover soup can be eaten the next day as a main dish‚ though refrigeration causes the coconut milk fat to separate from the soup․ Reheating and stirring the soup helps mix the coconut milk fat and other soup ingredients․
Why you'll love this recipe
- Extra-firm tofu is less absorbent when pressed and holds its shape well in chunks in a salad‚ allowing other tastes such as coconut‚ curry‚ lime‚ and mushroom to shine․
- Fresh garlic and ginger are used to season the soup․ Fresh or bottled lemongrass is easy to use when adding to this recipe․ No other changes are necessary․
- Any kind of mushroom can be used; white and baby portabella and shiitake mushrooms are among those that provide flavor to the soup․
- Unsweetened coconut milk is used as a liquid ingredient in the soup․ A final addition of lime juice added off heat adds citrus flavor to the soup․
- A little Thai red curry paste goes a long way because it is blended with other ingredients and used in a vegetable broth․
- Cilantro and scallions are used as garnishes․ Fresh cilantro and scallions provide contrast in color and texture with the warm coconut sauce․
Ingredients
- •½ Tbsp coconut oil
- •1 clove garlic (minced)
- •2 Tbsp fresh ginger (grated)
- •2 ½ Tbsp lemongrass (squeezable or fresh)
- •2 ½ tsp Thai red curry paste
- •6 cups vegetable stock
- •3 Tbsp low-sodium Tamari or soy sauce
- •1 Tbsp 100% maple syrup (or sweetener of choice)
- •28 oz unsweetened coconut milk (two 14-ounce cans)
- •16 oz extra-firm tofu (1 block, pressed, drained, and diced)
- •8 oz fresh mushrooms (sliced; white mushrooms used)
- •3 Tbsp lime juice
- •¼ cup cilantro leaves (chopped or torn)
- •2 green onions (thinly sliced)
- •salt (if desired)
Instructions
- 1
Heat the coconut oil in a large stockpot or Dutch oven over medium heat.
- 2
Add the lemongrass, ginger, and garlic; cook for about 1 minute, stirring constantly and being careful not to burn them.
- 3
Add the Thai red curry paste and stir for 30 seconds.
- 4
Add the vegetable stock, Tamari or soy sauce, and maple syrup; bring to a boil over medium-high heat.
- 5
Reduce the heat to low, partially cover, and simmer for about 15 minutes to blend the flavors.
- 6
Stir in the coconut milk, tofu, and mushrooms.
- 7
Bring the soup back to a boil and cook for 1 minute.
- 8
Turn off the heat, stir in the lime juice, and taste for seasoning; add salt if desired.
- 9
Serve immediately, garnishing each bowl with cilantro and green onions.
FAQ
Nutrition (per serving)
Calories
240
Protein
7g
Fat
21g
Carbs
11g
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