Description
A rich and creamy Thai coconut soup that delights the senses and warms the soul.
Ingredients
Scale
- 1/2 Tablespoon coconut oil
- 1 garlic clove (minced)
- 2 Tablespoons fresh ginger (grated)
- 2 1/2 Tablespoons lemongrass (squeezable is fine)
- 2.5 teaspoons Thai red curry paste
- 6 cups vegetable stock
- 3 tablespoons low sodium Tamari (or soy sauce)
- 1 tablespoon 100% maple syrup (or preferred sweetener)
- 28 ounces unsweetened coconut milk (two 14-ounce cans)
- 16 ounces extra firm tofu (1 block, pressed, drained, and diced)
- 8 ounces fresh mushrooms (sliced, white mushrooms recommended)
- 3 tablespoons lime juice
- 1/4 cup cilantro leaves (chopped or torn)
- 2 green onions (sliced thin)
Instructions
- In a large stockpot or Dutch oven, heat the coconut oil over medium heat until it shimmers.
- Stir in the lemongrass, ginger, and garlic, sautéing for about one minute until fragrant.
- Add the Thai red curry paste and stir for an additional 30 seconds.
- Pour in the vegetable stock, Tamari, and maple syrup, and bring to a boil over medium-high heat.
- Reduce heat to low, partially cover the pot, and simmer for about 15 minutes.
- Add the coconut milk, diced tofu, and mushrooms, allowing to return to a boil and cook for one more minute.
- Remove from heat, stir in lime juice, and adjust seasoning with salt if necessary.
- Serve immediately, garnished with cilantro and green onions.
Notes
Store leftovers in airtight containers. Reheat gently to maintain the tofu’s texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 24g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg