Coconut Tofu Soup
Nourishing Coconut Tofu Soup is a mix of ginger, garlic, lemongrass, mushrooms and tofu, all simmered together in a savory broth. An easy, healthy meal that’s full of flavor and ready in less than 30 minutes!
Servings: 4 serves 4
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 other broth as desired
- 1 tablespoon maple syrup
- 1 stalk of lemongrass remove the brown outer leaves and cut into 3 long chunks as seen in the video*
- 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 in the ginger and garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 additional minute.1 tablespoon coconut oil, 1 inch fresh ginger, 3 cloves garlic, 1 tablespoon red curry paste
- Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.6 cups vegetable broth, 1 tablespoon maple syrup, 1 stalk of lemongrass, ¼ cup soy sauce
- Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.8 ounces shiitake mushrooms, 2 15- ounce cans of coconut milk*, 1 block of firm or extra firm tofu
- Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.3 tablespoons lime juice
- Serve topped with green onion and cilantro and enjoy!Cilantro and green onion for serving
Video
Notes
Lemongrass - You can also use 1 tablespoon of lemongrass pasta as needed.
Coconut milk - I like full fat coconut milk in this recipe, but you can also use lite coconut milk.
Storage:
- In the fridge. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
- To freeze. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave.
Nutrition
Calories: 393kcal | Carbohydrates: 21g | Protein: 13g | Fat: 32g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2305mg | Potassium: 670mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1347IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 6mg
