Description
Fragrant Thai coconut soup dances with silky tofu and tender rice, creating a harmony of exotic flavors. Warm spices and creamy coconut milk invite you to savor this comforting culinary journey through Southeast Asian cuisine.
Ingredients
Scale
Main Proteins and Vegetables:
- 1 (14 oz) block extra-firm tofu, pressed and cubed
- 8 oz mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 medium onion, diced
Liquid and Flavor Base:
- 4 cups vegetable broth
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon coconut oil
- Juice of 1 lime
Aromatics and Seasonings:
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, minced (optional but recommended)
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- Salt and pepper, to taste
Toppings (optional):
- Fresh cilantro
- Sliced green onions
- Chili oil or sriracha
- Lime wedges
Serving Suggestion:
- 2 cups cooked jasmine rice
Instructions
- Prepare a spacious pot and warm coconut oil over medium temperature, creating a fragrant base for the soup. Gently sauté diced onions until they become translucent and soft, releasing their delicate sweetness.
- Introduce minced garlic, freshly grated ginger, and finely chopped lemongrass into the pot, stirring quickly to prevent burning and allow their aromatic essences to bloom and intermingle.
- Incorporate vibrant red curry paste, allowing it to toast and release its complex, spicy undertones for about 60 seconds, coating the aromatics with intense flavor.
- Pour in vegetable broth and rich coconut milk, creating a luscious liquid foundation. Add depth with soy sauce and a touch of brown sugar, whisking to create a harmonious blend of savory and sweet elements.
- Carefully fold sliced mushrooms, colorful bell peppers, and cubed tofu into the simmering liquid. Allow the ingredients to gently cook, absorbing the surrounding flavors while maintaining their individual textures.
- Let the soup simmer uncovered, allowing the vegetables to become tender and the tofu to warm through completely, typically requiring 8-12 minutes of patient cooking.
- Brighten the soup’s flavor profile by squeezing fresh lime juice into the pot, creating a tangy counterpoint to the rich, creamy base. Taste and delicately adjust seasoning with salt and pepper.
- Create a bed of fluffy jasmine rice in serving bowls, then ladle the steaming soup over the grains. Garnish with fresh cilantro, thinly sliced green onions, a drizzle of chili oil, and a wedge of lime for an optional zesty finish.
Notes
- Enhance the soup’s depth by toasting curry paste briefly before adding liquids, which releases its aromatic compounds and intensifies flavor.
- Choose firm or extra-firm tofu and press out excess moisture for better texture and absorption of soup’s delicious seasonings.
- Customize heat levels by selecting mild or spicy red curry paste, allowing flexibility for different spice tolerances.
- Transform this recipe into a gluten-free version by using tamari instead of traditional soy sauce and verifying curry paste ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 0 mg