Name: Thai Coconut Soup
Total time: PT2100.0S
Yield: 4
Ingredients: 2 package Silken Tofu; 4 stalk Lemongrass; 3 ounce Fresh Ginger; 8 Shallot; 8 ounce Baby Bella Mushroom; 2 cup Vegetable Broth; 1/2 teaspoon Fresh Ground Chili Paste; 2 teaspoon Brown Sugar; 2 can Coconut Milk; 1/2 tablespoon Soy Sauce; 1/2 Lime; 1/2 cup Fresh Cilantro

A creamy, coconut based soup full of fresh veggies with a strong Thai influence thanks to cilantro, ginger, curry and lemongrass. A soup that's perfect for those January blues.

Low-Fat

Intermediate

New Year

Thai Coconut Soup

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Silken Tofu

package

Lemongrass

stalk

Fresh Ginger

ounce

Shallot

Baby Bella Mushroom

Vegetable Broth

Fresh Ground Chili Paste

teaspoon

Brown Sugar

Coconut Milk

Soy Sauce

tablespoon

Lime

Fresh Cilantro

Stove

To start, press the {@0:}. To do this easily, just wrap each block in two layers of paper towels. Then place within a doubled-over dish towel and place a cutting board or something similar on top.

To start, press the Silken Tofu (2 package). To do this easily, just wrap each block in two layers of paper towels. Then place within a doubled-over dish towel and place a cutting board or something similar on top.

Then place something heavy on top of that. I used a box of watercolor painting supplies. Allow the tofu to press until ready to use.

In a large pot, bring Vegetable Broth (2 cup) to a boil.

Add the {@3:}, {@1:}, {@4:}, {@0:}, and {@2:} to the broth and allow to simmer for about 5 minutes.

Add the Lemongrass (4 stalk), Fresh Ginger (3 ounce), Shallot (8 N/A), Fresh Ground Chili Paste (1/2 teaspoon), and Brown Sugar (2 teaspoon) to the broth and allow to simmer for about 5 minutes.

Add the Lemongrass (4 stalk), Fresh Ginger (3 ounce), Shallot (8), Fresh Ground Chili Paste (1/2 teaspoon), and Brown Sugar (2 teaspoon) to the broth and allow to simmer for about 5 minutes.

Meanwhile, dice the tofu into bite-sized​ pieces.

Add in {@0:}, tofu, {@2:} and {@1:} to the broth and allow to simmer for about 10 minutes over medium-low heat or until the mushrooms become tender.

Add in Baby Bella Mushrooms (8 ounce), tofu, Soy Sauce (1/2 tablespoon) and Coconut Milk (2 can) to the broth and allow to simmer for about 10 minutes over medium-low heat or until the mushrooms become tender.

Add in Baby Bella Mushroom (8 ounce), tofu, Soy Sauce (1/2 tablespoon) and Coconut Milk (2 can) to the broth and allow to simmer for about 10 minutes over medium-low heat or until the mushrooms become tender.

Once done cooking, remove from heat and stir in the {@0:}.

Once done cooking, remove from heat and stir in the Lime (1/2 N/A) [juiced].

Once done cooking, remove from heat and stir in the Lime (1/2).

Serve hot and topped with {@0:}. Careful not to eat the lemongrass and ginger chunks at the bottom of the bowl! Enjoy!

Serve hot and topped with Fresh Cilantro (1/2 cup) [chopped]. Careful not to eat the lemongrass and ginger chunks at the bottom of the bowl! Enjoy!

Serve hot and topped with Fresh Cilantro (1/2 cup). Careful not to eat the lemongrass and ginger chunks at the bottom of the bowl! Enjoy!

Thai Coconut Soup

4.3

35MINS

$5.45

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Want to rate or review this recipe?