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Coconut Tofu Soup
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Coconut Tofu Soup The Creamy, Fragrant, Thai-Inspired Bowl

This Coconut Tofu Soup is exactly that soup, and once you make it, it becomes one of those recipes you keep coming back to all year long regardless of season.
Prep Time15 minutes
Cook Time14 minutes
Total Time30 minutes
Course: Soup
Servings: 4

Ingredients

  • For the Soup:
  • 1 tablespoon coconut oil refined for neutral flavor, unrefined for coconut aroma
  • 1 inch fresh ginger peeled and finely grated
  • 3 garlic cloves finely minced
  • 1 tablespoon red curry paste Mae Ploy or Maesri brands
  • 6 cups vegetable broth low-sodium preferred, or chicken broth for non-vegan
  • 1 tablespoon pure maple syrup
  • 1 stalk fresh lemongrass outer leaves removed, cut into 3 long chunks
  • ΒΌ cup soy sauce Kikkoman low-sodium, or tamari for gluten-free
  • 8 oz fresh shiitake mushrooms stems removed and caps sliced
  • 2 cans 15 oz each full-fat coconut milk
  • 1 block 14-16 oz extra firm tofu, pressed and cut into 1-inch cubes
  • 3 tablespoons fresh lime juice approximately 2 medium limes
  • For Serving:
  • Green onions scallions, thinly sliced
  • Fresh cilantro leaves

Instructions

  • Build the Aromatic Base:
  • In large pot over medium heat, add coconut oil and allow to melt until liquid and shimmering
  • Add freshly grated ginger and minced garlic
  • Cook for 2 minutes, stirring frequently, until fragrant and slightly softened (do not allow to brown)
  • Stir in red curry paste
  • Cook for 1 additional minute, stirring constantly, until curry paste is fragrant, slightly darkened, and fully integrated
  • Add Broth, Sweetener, Lemongrass, and Soy Sauce:
  • Pour in vegetable broth
  • Add maple syrup, lemongrass chunks, and soy sauce
  • Stir everything together until curry paste is fully dissolved and evenly distributed
  • Increase heat to bring broth to boil
  • Reduce to gentle simmer
  • Allow to simmer for 10 minutes (this is lemongrass infusion period - do not rush this step)
  • Add Mushrooms, Coconut Milk, and Tofu:
  • Add sliced shiitake mushrooms to simmering broth
  • Add both cans of full-fat coconut milk
  • Add cubed extra firm tofu
  • Stir gently to combine (be careful not to break tofu cubes)
  • Bring pot back to gentle simmer
  • Cook for 3 minutes until mushrooms have softened, coconut milk is fully incorporated, and tofu is heated through
  • Remove from Heat and Add Lime Juice:
  • Pull pot completely off heat
  • Add 3 tablespoons fresh lime juice
  • Stir gently to distribute
  • Using tongs or spoon, locate and remove all lemongrass chunks from soup
  • Discard lemongrass pieces
  • Taste, Adjust, and Serve:
  • Taste soup and adjust seasoning as needed:
  • - Add more soy sauce for saltiness and umami
  • - Add more lime juice for brightness
  • - Add more curry paste for heat and spice
  • - Add splash of maple syrup if broth tastes too sharp
  • Ladle into serving bowls
  • Top generously with thinly sliced green onions and fresh cilantro leaves
  • Serve immediately
  • Critical Tips:
  • Press tofu for at least 15 minutes under heavy pan before cubing
  • Use full-fat coconut milk exclusively for richest broth
  • Never boil soup aggressively after adding coconut milk (causes separation)
  • Remove lemongrass before serving
  • Add lime juice off heat to preserve bright citrus flavor
  • Taste and adjust seasoning before serving
  • Serving Suggestions: Serve in wide, deep bowls with lime wedge alongside. Pair with steamed jasmine rice on the side or add cooked rice noodles directly to bowls. For garnish, add drizzle of chili oil, fried shallots, or Thai basil leaves.