Description
Indulge in the comforting warmth of Coconut Tofu Soup, a delightful blend of aromatic ginger, garlic, and lemongrass paired with hearty shiitake mushrooms and tofu. This nourishing dish is not only quick to prepare (ready in under 30 minutes), but it’s also a flavor-packed meal that suits a variety of dining occasions—perfect for cozy dinners or meal prep for the week ahead. With its vibrant flavors and healthy ingredients, including nutrient-rich tofu and rich coconut milk, this soup is sure to satisfy your taste buds while keeping your wellness goals on track.
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
- 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
Instructions
- In a large pot over medium heat, melt 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.
- Mix in vegetable broth, maple syrup, lemongrass chunks, and soy sauce; bring to a boil then reduce to a simmer for 10 minutes.
- Add shiitake mushrooms, coconut milk, and tofu pieces; simmer gently for about 3 minutes until heated through.
- Remove from heat; stir in lime juice and discard lemongrass stalks before serving.
- 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: 680mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg