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Soup made with tofu and mushrooms in a white bowl.

Coconut Tofu Soup


  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: serves 4
  • Diet: Vegan

Description

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

Scale
  • 1 tablespoon of coconut oil
  • 1 inch of fresh ginger, peeled and grated
  • 3 cloves of garlic, minced
  • 1 tablespoon of red curry paste
  • 6 cups of vegetable broth (or other broth as desired)
  • 1 tablespoon of maple syrup
  • 1 stalk of lemongrass (remove the brown outer leaves and cut into 3 long chunks as seen in the video)*
  • 1/4 cup of soy sauce
  • 8 ounces of shiitake mushrooms
  • 2 15-ounce cans of coconut milk*
  • 1 block of firm or extra firm tofu, pressed and cut into bite sized pieces
  • 3 tablespoons of lime juice
  • Cilantro and green onion for serving

Instructions

  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.
  2. Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
  3. Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
  4. Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
  5. Serve topped with green onion and cilantro and enjoy!

Notes

Lemongrass – You can also use 1 tablespoon of lemongrass pasta as needed.

Coconut milk – I like full fat coconut milk in this recipe, but you can also use lite coconut milk.

Storage:

  • 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.



  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: soup
  • Method: stovetop
  • Cuisine: American

Keywords: tofu soup, tofu and mushroom soup