Thai Tofu Soup
A savory coconut soup with lemongrass and tofu makes a perfect winter meal.
Ingredients
- 2 tbsp coconut oil melted
- 5 cloves garlic minced
- 2 inch ginger minced
- 2 stalks of lemongrass outer layer peeled and cut into big chunks
- 2 tbsp sambal oelek
- 1 head of broccoli chopped
- 8 ounce shiitake mushrooms sliced
- 1 red bell pepper sliced
- 1 pack of extra firm tofu
- 4 cups vegetable broth
- zest of one lemon
- 1 can of full fat of coconut milk 13 oz
- 2 tbsp brown sugar
- salt per taste
- chopped cilantro for garnish
Instructions
- Drain the water from the tofu packet. To drain more water place the tofu on a flat plate; place a cutting board on the top, add some weight on the cutting board and let it stand for 15 minutes. I use my 8 inch cast iron skillet as the weight. Cut the tofu into 1 inch cubes.
- In a big pot on medium heat, heat the oil. Saute ginger, garlic and lemongrass until soft and fragrant; around 3 minutes.
- Stir in sambal oelek followed by broccoli, mushrooms, bell pepper and tofu. Give everything a big stir.
- Add vegetable broth, 1 tsp of salt and zest of one lemon to the mix and bring eveything to a gentle boil.
- Stir in coconut milk and sugar and cook for 10 minutes on a low heat. Adjust salt as per your taste.
- Garnish with chopped cilantro. (I like to sprinkle toasted peanuts and sesame)
- Serve on bed of jasmine rice or rice noddles; Or cozy up with warm bowl of soup and holiday lights.