We absolutely LOVE Thai food. Many moons ago, we learned to make this soup in a Thai cooking class and have customized the original recipe we learned. This soup is a top request by our kids and lands on our table weekly. It’s a quick and easy weeknight meal.
This Thai Coconut Soup version is simple, we are not gathering and preparing everything from scratch as they do in Thailand and authentic Thai restaurants. So, please know this is not going to taste exactly like the soup you would enjoy at a Thai restaurant, although we will say some (kids) in this house prefer it! Add a scoop of brown rice or, enjoy on its own. Definitely top with your favorite steamed veggies (we like broccoli) too. Thank you Thai curry paste for making this so easy.
Thai Tofu Coconut Soup
4
servings40
minutes1
hour10
minutesIngredients
1 teaspoon extra virgin olive oil (or, a dash of water)
20 cremini or button mushrooms, rinsed and sliced
1 teaspoon onion powder
1 cup vegetable broth*
1 can organic coconut milk
3 tablespoons red curry paste**
juice of one lime***
1/2 cup tamari
1 tablespoon maple syrup
1 stalk lemongrass (optional)****
1 package firm Tofu, cut into cubes (pressed, if you have time)
1 small bunch gently steamed broccoli (optional)
abundant love
Directions
- Sautee mushrooms in a tiny bit of olive oil or water for just a minute or two, then add the onion powder and sautee until just combined. They do not need to get too soft, they will cook in the broth.
- Add the vegetable broth, curry paste, lime, tamari, maple syrup, lemongrass, and tofu.
- Bring to a boil and then lower heat to a medium-low and simmer just about 2 minutes.
- Add the coconut milk and keep the heat medium/low so as not to burn the coconut milk.* Taste and adjust seasoning to your liking, top each bowl with broccoli (if using), and enjoy!
Notes
- * Vegetable broth brands we like are Better than Bouillon and Trader Joe’s.
- ** Thai curry paste brands we like are Mekhala (fave), Maesri (spicier) and Thai Kitchen.
- *** A handy tip for getting the most juice from your lime: prior to slicing, press the lime on the counter and roll around and press to soften (juices the lime in the peel).
- **** Lemongrass definitely adds great flavor and authenticity; however, this soup is amazing even if you don’t have any on hand. Storage tip for lemongrass: keep it in your freezer and use it as needed.
- ***** To save time, you can add the coconut milk when you add the vegetable broth, just keep an eye on it and consider warming to an enjoyable heat, but not boiling.
The Thai Tofu Coconut Soup is very delicious. I added broccoli and enjoyed it with a small serving of steamed rice on the side. This recipe has become a favorite and have made it several times. I found it equally delicious when I used lower sodium soy sauce and broth, and 50% less fat coconut milk.
Thank you, Tony! So glad you love the soup and appreciate your insights with low sodium and lower fat coconut milk options.
Hi Kym, what a DELICIOUS web presence you have!! Although I haven’t been vegan in a long time, lots of these recipes are things I especially love to eat, too!! Thank you lots for the Pilates classes. I’m looking forward to more of them if your personal schedule pans out well. Meanwhile, I just ordered myself a Pickleball paddle :-).
~ Linda
Linda! How very kind. Please let us know your favorites as you try the recipes. And, see you on the Pickleball courts soon. Aloha!