Description
A rich and aromatic Thai coconut soup combining ginger, lemongrass, and creamy coconut milk, elevated by red curry paste, tofu, and mushrooms.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 clove garlic, minced
- 2 tablespoons fresh ginger, grated
- 2.5 tablespoons lemongrass, minced
- 2.5 teaspoons Thai red curry paste
- 6 cups vegetable stock
- 3 tablespoons low sodium tamari
- 1 tablespoon maple syrup
- 28 ounces coconut milk
- 16 ounces extra firm tofu, diced
- 8 ounces fresh mushrooms, sliced
- 3 tablespoons lime juice
- Cilantro and green onions for garnish
Instructions
- Heat the coconut oil in a large stockpot or Dutch oven over medium heat.
- Add the minced lemongrass, grated ginger, and minced garlic. Cook for about a minute, stirring constantly.
- Introduce the red curry paste and continue stirring for about 30 seconds.
- Pour in the vegetable stock, tamari, and maple syrup. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, partially cover, and simmer for approximately 15 minutes.
- Stir in the coconut milk, diced tofu, and sliced mushrooms. Bring back to a boil and cook for 1 minute.
- Turn off heat, stir in lime juice, and season as desired.
- Serve immediately, garnished with chopped cilantro and sliced green onions.
Notes
For variations, add different vegetables or swap tofu for chickpeas. Store leftovers in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 7g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: soup, vegan, Thai, coconut, curry, healthy, comfort food