- VE
- LC
- LC
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!
Ingredients
Instructions
- Step 1
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.
- Step 2
Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
- Step 3
Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
- Step 4
Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
- Step 5
Serve topped with green onion and cilantro and enjoy!
Notes
- Step 6
Lemongrass – You can also use 1 tablespoon of lemongrass paste as needed.
- Step 7
Coconut milk – I like full fat coconut milk in this recipe, but you can also use lite coconut milk.
Storage
- Step 8
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.
- Step 9
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.
Tips & Tricks
@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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