RECIPE
12 INGREDIENTS8 STEPS35MIN

Thai Coconut Soup

4.3
3 Ratings
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Produce on Parade
Kathleen is the Alaskan-born creative mind behind Produce on Parade.
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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.

35MIN

Total Cooking Time

12

Ingredients
Produce on Parade
Kathleen is the Alaskan-born creative mind behind Produce on Parade.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 pckg
(14 oz)
Silken Tofu
pressed and diced
4 stalks
chopped into 1/2 inch pieces
1 cup
peeled and chunked
8
Shallots
peeled and sliced thin
8 oz
Baby Bella Mushrooms
Mushroom of Choice
2 cups
Vegetable Broth
1/2 tsp
Fresh Ground Chili Paste
1/2 Tbsp
Brown Sugar
2 cans
(15 fl oz)
Coconut Milk
1/2 Tbsp
1/2
Lime , juiced
1/2 cup
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Directions

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Step 1
To start, press the Silken Tofu (2 pckg) . 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.
Step 2
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.
Step 3
In a large pot, bring Vegetable Broth (2 cups) to a boil.
Step 4
Add the Lemongrass (4 stalks) , Fresh Ginger (1 cup) , Shallots (8) , Fresh Ground Chili Paste (1/2 tsp) , and Brown Sugar (1/2 Tbsp) to the broth and allow to simmer for about 5 minutes.
Step 5
Meanwhile, dice the tofu into bite-sized​ pieces.
Step 6
Add in Baby Bella Mushrooms (8 oz) , tofu, Soy Sauce (1/2 Tbsp) and Coconut Milk (2 cans) to the broth and allow to simmer for about 10 minutes over medium-low heat or until the mushrooms become tender.
Step 7
Once done cooking, remove from heat and stir in the Lime (1/2) .
Step 8
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!

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