Photo Credit: America’s Test Kitchen

Thai Coconut Soup with Tofu

Velvety and rich, this soup’s coconut flavor is balanced by aromatic heat and fresh add-ins.

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Thai Coconut Soup with Tofu

Thai Coconut Soup with Tofu

Velvety and rich, this soup's coconut flavor is balanced by aromatic heat and fresh add-ins.
Course: Dinner
Keyword: thai coconut, thai soup, tofu, vegetarian soup
Servings: 8
Calories: 255kcal
Author: America's Test Kitchen Editors

Ingredients

  • 1 tablespoon vegetable oil
  • 4 ounces shiitake mushrooms, stemmed and cut into 1/2-inch pieces
  • 1 -2 stalks lemon grass, trimmed to bottom 6 inches and minced (3 tablespoons)
  • 2 tablespoons minced ginger
  • 1 garlic clove, minced
  • 4 teaspoons Thai red curry paste
  • 6 cups vegetable broth
  • 3 tablespoons fish sauce substitute
  • 1 tablespoon organic sugar
  • 2 (14-oz) cans coconut milk
  • 14 ounces extra-firm tofu, cut into 1/2-inch pieces
  • 6 ounces snow peas, strings removed, cut into 1/2-inch pieces
  • 3 tablespoons lime juice (2 limes)
  • salt and pepper
  • 1/2 cup fresh cilantro leaves
  • 3 scallions, green parts only, sliced thin on bias
  • Lime wedges

Vegan Fish Sauce Substitue:

  • 3 cups water
  • 3 tablespoons salt
  • 2 tablespoons soy sauce
  • 1 ounce dried sliced shiitake mushrooms

Instructions

Soup:

  • Heat oil in a Dutch oven over medium heat until shimmering. Add mushrooms, lemon grass, ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add curry paste and cook, stirring constantly, until fragrant, about 30 seconds. Whisk ½ cup broth into pot, scraping up any browned bits and smoothing out any lumps.
  • Stir in remaining 5½ cups broth, fish sauce substitute, and sugar and bring to boil. Reduce heat to low and simmer, partially covered, for 20 minutes.
  • Stir in coconut milk, tofu, snow peas, and lime juice and bring to simmer. Cook until tofu is warmed through and snow peas are just tender, about 5 minutes. Season with salt and pepper to taste, and serve with cilantro, scallions and lime wedges.

Vegan Fish Sauce Substitue:

  • Simmer all ingredients in large saucepan over medium heat until mixture is reduced by half, 20 to 30 minutes. Strain liquid through finemesh strainer and let cool completely. (Fish sauce substitute can be refrigerated for up to 2 months.)

Notes

Vegan for everybodyExcerpted from Vegan For Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between
© 2017 by America's Test Kitchen. Published by America's Test Kitchen.

Nutrition

Calories: 255kcal | Carbohydrates: 14g | Protein: 11g | Fat: 19g | Sodium: 1254mg | Fiber: 3g | Sugar: 5g
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