Description
Indulge in the aromatic flavors of Thailand with this Thai Coconut Soup featuring tofu and rice. A creamy and comforting soup that is bursting with savory and spicy notes, perfect for a cozy meal.
Ingredients
Scale
Soup:
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional for non-vegetarian)
- 1 tablespoon brown sugar
Additional Ingredients:
- 1 block (14 ounces) firm tofu, cubed
- 1 cup jasmine rice, cooked
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 cup baby spinach
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Heat the coconut oil: In a large pot over medium heat, heat coconut oil.
- Cook aromatics: Add onion, garlic, and ginger, cook until softened and fragrant.
- Add curry paste: Stir in red curry paste and cook briefly.
- Combine broth and coconut milk: Pour in vegetable broth, coconut milk, soy sauce, fish sauce, and brown sugar. Simmer.
- Add tofu and vegetables: Add tofu, bell pepper, and mushrooms, cook until tender.
- Finish soup: Stir in spinach, lime juice, and remove from heat.
- Serve: Place rice in bowls, ladle soup over, garnish with cilantro and lime wedges.
Notes
- For added heat, consider adding Thai chilis or chili oil.
- Can substitute tofu with cooked chicken or shrimp for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 8g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
