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Coconut Tofu Soup

Coconut Tofu Soup

Indulge in the warm and comforting flavors of Coconut Tofu Soup, a delightful dish that comes together in just 30 minutes! This creamy, plant-based soup features aromatic ginger, garlic, and lemongrass simmered in a rich coconut milk broth. Enhanced with shiitake mushrooms and firm tofu, it’s not only satisfying but also packed with nutrients. Perfect for quick weeknight dinners or meal prep, this versatile recipe allows you to customize with your favorite vegetables or proteins. Garnished with fresh cilantro and green onions, this soup is a delicious embrace for any occasion.

  • Total Time: 30 minutes
  • Yield: Serves approximately 4 people 1x

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 other broth as desired)
  • 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

  1. 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 an additional minute.
  2. Add vegetable broth, maple syrup, lemongrass chunks, and soy sauce. Bring to a boil, then reduce heat to simmer for 10 minutes.
  3. Introduce shiitake mushrooms, coconut milk, and tofu to the pot. Bring back to a simmer and cook for another 3 minutes until heated through.
  4. Remove from heat and stir in lime juice; discard lemongrass before serving.
  5. Serve hot in bowls garnished with fresh cilantro and sliced green onions.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Simmering
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 6g
  • Sodium: 760mg
  • Fat: 20g
  • Saturated Fat: 17g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 14g
  • Cholesterol: 0mg

Keywords: Feel free to substitute different veggies like spinach or bell peppers for added nutrition. Adjust the spice level by varying the amount of red curry paste used. For a heartier meal, serve the soup over rice or noodles.

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