This Thai-inspired coconut soup is comfort in a bowl – soothing, fragrant, and full of flavour without being heavy. Lemongrass, kaffir lime, and galangal infuse the broth with a citrusy warmth, while mushrooms, spinach, and tofu add texture and nourishment. The coconut milk ties it all together, creating a creamy, gently spiced soup that’s as healing as it is delicious.
From a nutrition perspective, this soup offers a smart balance of plant-based protein from tofu, immune-supporting antioxidants from herbs and spices, and healthy fats from coconut milk. It’s low in carbs, naturally gluten-free, and rich in electrolytes – ideal for replenishing after travel, illness, or long days.
Perfect for cooler evenings, post-travel resets, or anytime you need a bowl that feels both grounding and refreshing. Don’t forget the lemon wedges for that final bright hit.
Tofu and Mushroom Coconut Soup
Email Share on FacebookIngredients
- ½ tbsp coconut oil
- 2 root ends of lemongrass bruised
- 2 kaffir lime leaves bruised
- 1 bird’s eye chillies thinly sliced (optional)
- 1 tsp minced garlic
- ½ tsp minced ginger
- 1 tsp minced galangal
- 1 tsp red Thai curry paste
- 1 ½ cups vegetable stock
- 1 cup sliced mushrooms
- ½ cup baby spinach washed
- 1 tsp lemon zest
- 200 ml coconut milk
- 1 ½ spring onions sliced
- 1 tbsp lemon juice
- 175 g tofu cubed
- Salt to taste
- Lemon wedges to serve
Instructions
Step 1
- Gently bruise the lemongrass, kaffir lime leaves, and chillies (if using) to release their aroma.
Step 2
- Heat coconut oil in a large saucepan. Add the bruised aromatics, followed by garlic, ginger, galangal, and red curry paste. Sauté for 1–2 minutes until fragrant.
Step 3
- Pour in the vegetable stock. Cover and let simmer on medium-low heat for 7–8 minutes, allowing the flavours to infuse.
Step 4
- Add mushrooms, spinach, lemon zest, and coconut milk. Simmer uncovered for 2–3 minutes. Stir in the spring onions, lemon juice, and salt. Add tofu cubes and gently simmer for another 3–4 minutes.
Step 5
- Serve hot, with extra lemon wedges on the side for brightness.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I'd love to see your creations on Instagram and Facebook.
SHARE
This Thai-inspired coconut soup is comfort in a bowl – soothing, fragrant, and full of flavour without being heavy. Lemongrass, kaffir lime, and galangal infuse the broth with a citrusy warmth, while mushrooms, spinach, and tofu add texture and nourishment. The coconut milk ties it all together, creating a creamy, gently spiced soup that’s as healing as it is delicious.
From a nutrition perspective, this soup offers a smart balance of plant-based protein from tofu, immune-supporting antioxidants from herbs and spices, and healthy fats from coconut milk. It’s low in carbs, naturally gluten-free, and rich in electrolytes – ideal for replenishing after travel, illness, or long days.
Perfect for cooler evenings, post-travel resets, or anytime you need a bowl that feels both grounding and refreshing. Don’t forget the lemon wedges for that final bright hit.
Tofu and Mushroom Coconut Soup
Email Share on FacebookIngredients
- ½ tbsp coconut oil
- 2 root ends of lemongrass bruised
- 2 kaffir lime leaves bruised
- 1 bird’s eye chillies thinly sliced (optional)
- 1 tsp minced garlic
- ½ tsp minced ginger
- 1 tsp minced galangal
- 1 tsp red Thai curry paste
- 1 ½ cups vegetable stock
- 1 cup sliced mushrooms
- ½ cup baby spinach washed
- 1 tsp lemon zest
- 200 ml coconut milk
- 1 ½ spring onions sliced
- 1 tbsp lemon juice
- 175 g tofu cubed
- Salt to taste
- Lemon wedges to serve
Instructions
Step 1
- Gently bruise the lemongrass, kaffir lime leaves, and chillies (if using) to release their aroma.
Step 2
- Heat coconut oil in a large saucepan. Add the bruised aromatics, followed by garlic, ginger, galangal, and red curry paste. Sauté for 1–2 minutes until fragrant.
Step 3
- Pour in the vegetable stock. Cover and let simmer on medium-low heat for 7–8 minutes, allowing the flavours to infuse.
Step 4
- Add mushrooms, spinach, lemon zest, and coconut milk. Simmer uncovered for 2–3 minutes. Stir in the spring onions, lemon juice, and salt. Add tofu cubes and gently simmer for another 3–4 minutes.
Step 5
- Serve hot, with extra lemon wedges on the side for brightness.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I'd love to see your creations on Instagram and Facebook.
SHARE
