Thai-Inspired Coconut Lemongrass Soup with Tofu
Warm your soul with this Thai-inspired coconut lemongrass soup featuring tofu. It's a delightful blend of creamy coconut milk, fresh herbs, and aromatic spices that will transport your taste buds straight to Thailand. Perfect for a cozy dinner or a light lunch, this soup is packed with flavor and ready in just 30 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 stalk lemongrass, chopped
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 block (14 oz) firm tofu, cubed
- 1 cup mushrooms, sliced
- 1 cup spinach or bok choy
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Chili flakes for heat (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, ginger, and chopped lemongrass. Sauté until the onion is translucent.
- Add Liquids: Pour in the coconut milk and vegetable broth. Bring to a simmer.
- Add Tofu and Vegetables: Gently add the cubed tofu and sliced mushrooms. Cook for about 5-7 minutes until mushrooms are tender.
- Finish with Greens: Stir in the spinach or bok choy and cook for an additional 2-3 minutes until wilted.
- Season: Add soy sauce and lime juice, adjusting to taste. Add chili flakes if desired for a spicy kick.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro before serving.
Cook’s tips
- Bruise the lemongrass stalk with the back of a knife before chopping to release its aromatic oils.
- Press the tofu for 10-15 minutes before cubing to remove excess water and help it absorb the broth flavors.
- Add the lime juice at the very end to keep its bright, fresh acidity.
- For a richer broth, use full-fat coconut milk; light coconut milk will result in a thinner soup.
- If you prefer a thicker soup, whisk in a tablespoon of cornstarch mixed with water during the simmer.
Substitutions
- Use chicken broth instead of vegetable broth for a non-vegan version.
- Swap tofu with cooked shrimp or chicken for a protein variation.
- Replace spinach or bok choy with kale or Swiss chard, adjusting cooking time.
- Use lemongrass paste (1 tablespoon) if fresh stalk is unavailable.
- Substitute soy sauce with tamari or coconut aminos for a gluten-free option.
Storage & reheating
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to thin if needed. Avoid freezing, as tofu and greens may become mushy.
Frequently asked questions
Can I make this soup ahead of time?
Yes, you can prepare the soup up to the point of adding the greens. Store it in the fridge, then reheat and stir in the spinach or bok choy just before serving to keep them fresh.
Is this soup spicy?
The soup is mildly flavored with chili flakes only if you add them. Omit them for a gentle, non-spicy version, or include them to your desired heat level.
Can I use other vegetables?
Absolutely! Feel free to add bell peppers, carrots, or broccoli. Just adjust the cooking time so they become tender but not overcooked.
What type of tofu works best?
Extra-firm tofu is ideal because it holds its shape and soaks up the broth. If using silken tofu, add it at the very end and stir gently to avoid breaking.
