Creamy 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!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 609 kcal per serving

Ingredients

1 tbsp - coconut oil
1 inch - fresh ginger
3 clove - garlic
1 tbsp - red curry paste
6 cups - vegetable broth
1 tbsp - maple syrup
1 stalk - lemongrass
¼ cup - soy sauce
8 ounces - shiitake mushrooms
30 ounces - coconut milk
1 block - firm or extra firm tofu
3 tablespoons - lime juice
¼ cup - cilantro

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.
Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
Serve topped with green onion and cilantro and enjoy!
Lemongrass – You can also use 1 tablespoon of lemongrass paste as needed.
Coconut milk – I like full fat coconut milk in this recipe, but you can also use lite coconut milk.
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