Description
Savory Thai coconut soup with tofu and rice delivers a harmonious blend of complex flavors from Southeast Asian cuisine. Creamy coconut milk, tender tofu, and aromatic herbs create a comforting meal that transports diners directly to Thailand’s culinary landscape.
Ingredients
Scale
- 2 cups jasmine rice, cooked
- 1 (14 oz / 397 g) block extra-firm tofu, pressed and cubed
- 4 cups vegetable broth
- 1 (14 oz / 397 g) can full-fat coconut milk
- 8 oz (226 g) mushrooms, sliced
- 1 tbsp coconut oil
- 2 tbsps red curry paste
- 1 red bell pepper, thinly sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce or tamari
- 1 tbsp brown sugar
- 1 stalk lemongrass, minced (optional but recommended)
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro (optional)
- Sliced green onions (optional)
- Chili oil or sriracha (optional)
- Lime wedges (optional)
Instructions
- Aromatic Foundation: Heat coconut oil in a spacious pot over medium temperature, sautéing diced onions until translucent and soft while developing a fragrant base for the soup.
- Flavor Layering: Introduce minced garlic, grated ginger, and chopped lemongrass, quickly stirring to prevent burning and allow their aromatic essences to bloom and intermingle with red curry paste, toasting for 60 seconds to release complex, spicy undertones.
- Liquid Harmony: Pour vegetable broth and coconut milk into the pot, whisking in soy sauce and brown sugar to create a balanced, luscious liquid foundation that marries savory and sweet elements.
- Ingredient Integration: Fold sliced mushrooms, bell peppers, and cubed tofu into the simmering liquid, allowing ingredients to gently cook and absorb surrounding flavors while maintaining individual textures during 8-12 minutes of uncovered simmering.
- Final Touches: Brighten the soup by squeezing fresh lime juice, adjusting seasoning with salt and pepper, then serve over jasmine rice, garnishing with fresh cilantro, green onions, a drizzle of chili oil, and a lime wedge for a vibrant, complete culinary experience.
Notes
- Manage Heat Carefully: Control the cooking temperature to prevent burning aromatics like garlic and ginger, which can quickly turn bitter and ruin the soup’s delicate flavor balance.
- Select Fresh Tofu Wisely: Choose firm or extra-firm tofu to maintain structural integrity during cooking, preventing crumbling and ensuring a satisfying texture in each spoonful.
- Customize Spice Levels: Adjust red curry paste quantity based on personal heat tolerance, starting with less and gradually adding more to achieve desired spiciness without overwhelming the soup’s complex flavors.
- Boost Nutritional Profile: Experiment with additional vegetables like bok choy, spinach, or kale to increase nutrient density and create a more substantial, wholesome meal while maintaining the soup’s authentic Thai-inspired character.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 0 mg