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Mushroom Soup in 2 green bowls kept on a wooden board with 1 set of chopsticks over 1 bowl and 1 set of chopsticks beside the bowls kept on the board

Tofu and Mushroom Coconut Soup

Course: Main Course
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Servings 1

Ingredients

  • 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

Calories: 619kcalCarbohydrates: 18gProtein: 20gFat: 56gSaturated Fat: 43gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 1457mgPotassium: 572mgFiber: 3gSugar: 5gVitamin A: 3126IUVitamin C: 18mgCalcium: 292mgIron: 9mg

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