Creamy Coconut Tofu Soup Recipe

I blended creamy coconut milk with lemongrass, lime and tender tofu into a Coconut Tofu Soup that highlights bright Thai aromatics in my Tofu Soup Recipes.

I wasn’t expecting much the first time I ladled my Creamy Coconut Tofu Soup, but the way the coconut milk coats each spoonful and soft cubes of tofu hold their shape totally surprised me. It’s sort of stuck between a bright Vegan Coconut Soup and the savory notes I chase in a Thai Tofu Bowl, but this is my messy, imperfect take.

There’s a little trick I use that gives it extra body and a tiny sting of brightness that makes you go huh, wait, what is that? I like that it keeps you guessing, so you’ll wanna try a bowl.

Ingredients

• Coconut milk: Creamy, rich, adds healthy fats and subtle sweetness, makes soup silky.
• Tofu: Soft protein boost, low in saturated fat, soaks up flavors, it’s great.
• Mushrooms: Earthy umami, add texture and fiber, low calorie, kinda satisfying.
• Lemongrass: Bright citrus note, freshens broth, aids digestion, subtle perfume.
• Lime juice: Gives tangy sourness, balances coconut, wakes up flavors instantly.
• Thai red curry paste: Adds heat and depth, salty spicy punch, use less if shy.
• Greens (spinach or bok choy): Leafy greens, quick wilt, give vitamins, color and light crunch.
• Garlic and ginger: Pungent aromatics, immune friendly, add warmth and sharpness to broth.
• Soy sauce or tamari: Umami salty depth, boosts savory notes, watch sodium levels though.

Ingredient Quantities

• 1 tbsp vegetable oil or coconut oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 stalk lemongrass, bruised and cut into pieces or 1 tbsp lemongrass paste
• 1 can (14 oz / 400 ml) full fat coconut milk
• 3 cups (720 ml) vegetable broth
• 1 block (14 oz / 400 g) firm or extra firm tofu, cubed
• 8 oz (225 g) mushrooms, sliced (shiitake or cremini)
• 1 medium carrot, thinly sliced
• 2 cups baby spinach or chopped bok choy
• 2 tbsp soy sauce or tamari
• 1 to 2 tbsp lime juice (about 1 lime)
• 1 to 2 tsp brown sugar or palm sugar
• 1 to 2 tbsp Thai red curry paste or 1 fresh chili, sliced (optional for heat)
• 2 to 3 kaffir lime leaves (optional)
• Salt and black pepper to taste
• 2 scallions, sliced
• Fresh cilantro leaves for garnish
• Red chili flakes or sliced red chilis for serving (optional)

How to Make this

1. Press the tofu 15 to 20 minutes between paper towels or a clean dish towel with a heavy pan on top, then cube it; this helps keep it from falling apart or being soggy.

2. Heat 1 tbsp oil in a large pot over medium heat, add the sliced onion and cook until soft and starting to brown, about 5 minutes.

3. Add the garlic, grated ginger and bruised lemongrass (or lemongrass paste) and cook 1 minute until fragrant, stirring so it doesnt burn; if using Thai red curry paste or fresh chili add it now and stir to coat.

4. Add the sliced mushrooms and carrot, cook 3 to 5 minutes until mushrooms begin to soften and release liquid.

5. Pour in the coconut milk and vegetable broth, add the kaffir lime leaves if using, soy sauce and brown sugar; bring to a gentle simmer and reduce to low. Dont let the coconut milk boil hard or it can separate. Simmer 8 to 10 minutes so flavors marry.

6. While the soup simmers, heat a little oil in a skillet and pan fry the tofu cubes until golden on several sides for texture, or skip this step if you want softer tofu.

7. Add the tofu and the baby spinach or chopped bok choy to the pot and cook just until the greens wilt and tofu is warmed through, about 2 to 3 minutes; remove lemongrass pieces and kaffir leaves before serving.

8. Taste and season with lime juice (start with 1 tbsp), extra soy sauce, brown sugar, salt and black pepper to balance sweet, salty and bright; adjust slowly, dont dump it all at once.

9. Turn off the heat and stir in most of the sliced scallions, then ladle into bowls and garnish with cilantro, remaining scallions and red chili flakes or sliced red chilis if you want heat.

10. Serve hot with extra lime wedges on the side so people can brighten their bowls to taste.

Equipment Needed

1. Large pot (for the soup)
2. Skillet or frying pan (to crisp the tofu)
3. Cutting board
4. Chef’s knife
5. Paper towels or a clean dish towel plus a heavy pan or weight to press the tofu (dont skip this)
6. Wooden spoon or heatproof spatula for stirring
7. Measuring cups and spoons
8. Microplane or box grater (for the ginger)
9. Ladle and tongs or a slotted spoon for serving and handling tofu/greens

FAQ

Creamy Coconut Tofu Soup Recipe Substitutions and Variations

• Coconut milk:
  • Cashew cream — soaked cashews blended with water, rich and silky and great for vegan soups
  • Almond milk plus 1–2 tbsp coconut cream to add body and coconut flavor
  • Evaporated milk or heavy cream, if you dont need it to be vegan
  • Silken tofu blended with a little water, for a neutral, protein-rich creaminess
• Tofu:
  • Tempeh, sliced or crumbled — holds up well and gives a nutty bite
  • Chickpeas, rinsed and drained, for a firmer texture and extra protein
  • Seitan, for a chewy, meaty texture (not gluten free)
  • Extra mushrooms or paneer (if not vegan) to bulk up the soup
• Lemongrass:
  • Lemongrass paste, same flavor but quicker to use
  • Lime zest plus a splash of lime juice and a bit more ginger if you dont have lemongrass
  • Kaffir lime leaves, bruised, to add bright citrus aroma
  • Fresh lemon zest with a few coriander stems for a citrus-herb note
• Soy sauce or tamari:
  • Coconut aminos — a slightly sweeter, soy free alternative
  • Liquid aminos, similar salty umami flavor
  • Fish sauce, for deep savory depth if you arent keeping it vegan
  • Miso paste diluted with a little water, for savory complexity

Pro Tips

– Press the tofu longer than you think and give it some texture: after pressing toss cubes lightly in cornstarch and pan fry in very hot oil till golden on most sides, or roast at high heat on a lined sheet for 20-25 minutes. This keeps the tofu from going mushy in the soup and adds a nice contrast.

– Build extra umami without meat: brown the mushrooms well so they caramelize, save any soaking liquid from dried shiitakes and add a little of it, and stir in a small spoon of white or yellow miso at the end for depth. A splash of mushroom soy or liquid aminos works too, just add slowly so it doesnt get too salty.

– Keep the coconut broth silky: always use full fat coconut milk and simmer very gently, but if it starts to look grainy whisk a bit of warmed broth into a small bowl of coconut milk then pour that back in to re-emulsify. If you want the broth a bit thicker and more clingy to the noodles or veggies, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in near the end.

– Finish bright and layered: add lime juice a little at a time and taste as you go, and save most fresh herbs and scallions for right before serving so they stay vibrant. For bowls offer extras like toasted peanuts, fried shallots, chili oil or an extra lime wedge so people can tweak sweetness, salt and heat themselves.

Creamy Coconut Tofu Soup Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

I blended creamy coconut milk with lemongrass, lime and tender tofu into a Coconut Tofu Soup that highlights bright Thai aromatics in my Tofu Soup Recipes.

Pin

Servings

4

servings

Calories

327

kcal

Equipment: 1. Large pot (for the soup)
2. Skillet or frying pan (to crisp the tofu)
3. Cutting board
4. Chef’s knife
5. Paper towels or a clean dish towel plus a heavy pan or weight to press the tofu (dont skip this)
6. Wooden spoon or heatproof spatula for stirring
7. Measuring cups and spoons
8. Microplane or box grater (for the ginger)
9. Ladle and tongs or a slotted spoon for serving and handling tofu/greens

Ingredients

• 1 tbsp vegetable oil or coconut oil

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 stalk lemongrass, bruised and cut into pieces or 1 tbsp lemongrass paste

• 1 can (14 oz / 400 ml) full fat coconut milk

• 3 cups (720 ml) vegetable broth

• 1 block (14 oz / 400 g) firm or extra firm tofu, cubed

• 8 oz (225 g) mushrooms, sliced (shiitake or cremini)

• 1 medium carrot, thinly sliced

• 2 cups baby spinach or chopped bok choy

• 2 tbsp soy sauce or tamari

• 1 to 2 tbsp lime juice (about 1 lime)

• 1 to 2 tsp brown sugar or palm sugar

• 1 to 2 tbsp Thai red curry paste or 1 fresh chili, sliced (optional for heat)

• 2 to 3 kaffir lime leaves (optional)

• Salt and black pepper to taste

• 2 scallions, sliced

• Fresh cilantro leaves for garnish

• Red chili flakes or sliced red chilis for serving (optional)

Directions

• Press the tofu 15 to 20 minutes between paper towels or a clean dish towel with a heavy pan on top, then cube it; this helps keep it from falling apart or being soggy.
• Heat 1 tbsp oil in a large pot over medium heat, add the sliced onion and cook until soft and starting to brown, about 5 minutes.
• Add the garlic, grated ginger and bruised lemongrass (or lemongrass paste) and cook 1 minute until fragrant, stirring so it doesnt burn; if using Thai red curry paste or fresh chili add it now and stir to coat.
• Add the sliced mushrooms and carrot, cook 3 to 5 minutes until mushrooms begin to soften and release liquid.
• Pour in the coconut milk and vegetable broth, add the kaffir lime leaves if using, soy sauce and brown sugar; bring to a gentle simmer and reduce to low. Dont let the coconut milk boil hard or it can separate. Simmer 8 to 10 minutes so flavors marry.
• While the soup simmers, heat a little oil in a skillet and pan fry the tofu cubes until golden on several sides for texture, or skip this step if you want softer tofu.
• Add the tofu and the baby spinach or chopped bok choy to the pot and cook just until the greens wilt and tofu is warmed through, about 2 to 3 minutes; remove lemongrass pieces and kaffir leaves before serving.
• Taste and season with lime juice (start with 1 tbsp), extra soy sauce, brown sugar, salt and black pepper to balance sweet, salty and bright; adjust slowly, dont dump it all at once.
• Turn off the heat and stir in most of the sliced scallions, then ladle into bowls and garnish with cilantro, remaining scallions and red chili flakes or sliced red chilis if you want heat.
• Serve hot with extra lime wedges on the side so people can brighten their bowls to taste.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 505g
• Total number of serves: 4
• Calories: 327kcal
• Fat: 29.5g
• Saturated Fat: 16g
• Trans Fat: 0g
• Polyunsaturated: 7g
• Monounsaturated: 6.25g
• Cholesterol: 0mg
• Sodium: 715mg
• Potassium: 650mg
• Carbohydrates: 12.2g
• Fiber: 2.7g
• Sugar: 2.5g
• Protein: 13g
• Vitamin A: 3250IU
• Vitamin C: 7.5mg
• Calcium: 325mg
• Iron: 3.5mg