Thai Coconut Tofu Soup
Dive into a comforting bowl with this Thai coconut tofu soup, a fragrant blend of creamy coconut milk, lemongrass and lime. Rich in plant-based protein and exotic flavours, it offers a perfect balance between sweetness and freshness.
The ingredients
- 1 tsp vegetable oil
- 1 tbsp minced garlic
- ½ tsp ground ginger, or fresh
- 2 green onions, chopped
- 1 extra-firm tofu, 454 g block; cubed
- 4 cups reduced-sodium vegetable broth
- 2 2/3 cups light coconut milk
- 2 cups bok choy, chopped vertically
- 1 cup mushrooms, roughly chopped
- 3 tbsp red curry paste
- 3 tbsp soy sauce
- 3 fresh lemongrass stalks
- ¼ cup fresh cilantro, chopped
- ½ cup frozen shelled edamame
- 2 tsp lime juice
- 2 cups vermicelli, your choice; cooked
Topping (optional)
- lime, wedge
The method
- In a large pot, heat the oil. Add the garlic, ginger and green onions. Cook for 1 to 2 minutes.
- Add the tofu and cook for about 5 minutes, stirring several times.
- Add the remaining ingredients except the vermicelli, bring to a boil, then simmer over medium-low heat for about 15 minutes.
- Remove the fresh lemongrass stalks.
- Add the cooked vermicelli and mix well. Top with lime juice right before serving.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 400Calories
- 22 gFat
- 29 gCarbs
- 4 gFibre
- 22 gProtein
Soy protein contains all the essential amino acids, making it an excellent plant-based protein source for vegetarians and vegans.
