Description
An easy coconut curry soup combining comforting flavors with the bold essence of Thai cuisine, featuring tofu and shiitake mushrooms.
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 lemongrass, cut into 3 long chunks
- ¼ cup soy sauce
- 8 ounces shiitake mushrooms, sliced
- 2 cans (15 ounces each) coconut milk
- 1 block firm or extra-firm tofu, pressed and cut into bite-sized pieces
- 3 tablespoons lime juice
- Fresh cilantro and green onions, for garnish
Instructions
- In a large pot, warm the coconut oil over medium heat.
- Add the grated ginger and minced garlic to the pot, sautéing for about 2 minutes until fragrant.
- Stir in the red curry paste and cook for an additional minute.
- Pour in the vegetable broth, maple syrup, soy sauce, and lemongrass; bring to a boil, then reduce heat and simmer for 10 minutes.
- Add shiitake mushrooms, coconut milk, and tofu; return to a simmer for 3 minutes.
- Remove from heat, stir in lime juice, and discard the lemongrass.
- Serve in bowls topped with fresh cilantro and green onions.
Notes
Prep ingredients ahead of time for a smoother cooking process. Adjust the spice levels to your liking.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg