🥥 Nourishing Coconut Tofu Soup
A warm, comforting soup with ginger, garlic, lemongrass, mushrooms, and tofu simmered in a rich, savory coconut broth.
🛒 Ingredients (Serves 3–4)
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1 tbsp coconut oil (or neutral oil)
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1 tbsp fresh ginger, grated
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3 garlic cloves, minced
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1 stalk lemongrass, bruised and cut into chunks
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1 small onion or 2 shallots, sliced
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1 cup mushrooms (shiitake or button), sliced
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200–250 g firm tofu, cubed
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3 cups vegetable broth
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1 cup full-fat coconut milk
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1 tbsp soy sauce or tamari
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1 tsp miso paste (optional, for depth)
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1–2 tsp lime juice (to taste)
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Salt & black pepper to taste
Optional Add-ins
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Red chili or chili flakes
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Baby spinach or bok choy
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Fresh cilantro or spring onions for garnish
👩🍳 Instructions
1️⃣ Sauté Aromatics
Heat oil in a pot over medium heat. Add ginger, garlic, onion, and lemongrass. Sauté for 1–2 minutes until fragrant.
2️⃣ Add Mushrooms
Stir in mushrooms and cook for 3–4 minutes until softened.
3️⃣ Simmer the Broth
Pour in vegetable broth, soy sauce, and miso (if using). Bring to a gentle simmer for 8–10 minutes to infuse flavors.
4️⃣ Add Coconut & Tofu
Lower heat and stir in coconut milk and tofu cubes. Simmer gently for another 5–7 minutes. Do not boil.
5️⃣ Finish & Serve
Remove lemongrass. Add lime juice, season with salt and pepper. Garnish with herbs or chili.
❓ Q & A
Q: Can I use light coconut milk?
A: Yes, but full-fat gives a creamier and more nourishing texture.
Q: Is this soup vegan?
A: Yes, it’s completely plant-based.
Q: Can I make it spicy?
A: Absolutely—add chili paste, fresh chilies, or chili oil.
Q: What tofu works best?
A: Firm or extra-firm tofu holds its shape best in soups.
Q: How long does it keep?
A: Store in the fridge for up to 3 days. Reheat gently.