Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Hot and spicy, delicious and filling, this Thai-inspired vegan coconut soup is the perfect vegan lunch to help you beat the midday slump, and will be a welcome vegan dinner when the cool autumn days arrive.
Thai Coconut Tofu Soup
1 pound extra firm tofu, pressed, cut into cubes
2 tablespoons tamari sauce
1 tablespoon brown sugar
1 clove garlic, minced
3 cups vegetable broth
2 stalks lemongrass, crushed
1 (2-inch) fresh ginger, peeled, minced
Zest of 1 lime, cut into long strips
3 cups coconut milk
8 ounces sliced mushrooms
Juice of 2 limes
2 Thai chiles, thinly sliced
3 tablespoons minced fresh cilantro plus more for garnish
Steamed jasmine rice to serve
In a medium bowl, combine tofu, tamari, brown sugar, and garlic.
In a large saucepan, combine broth, lemongrass, ginger, and lime zest. Bring to a boil.
Lower heat and simmer for 10 minutes. Stir in coconut milk and mushrooms and bring soup back to a simmer.
Gently toss tofu and add to the soup. Stir in lime juice, chiles, and 3 tablespoons cilantro. Simmer for 5 minutes.
Ladle into bowls and garnish with cilantro. Serve with rice.