Coconut Tofu Soup

Coconut Tofu Soup

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 can (400 ml) coconut milk
• 2 cups vegetable broth
• 200g firm tofu, cubed
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon lime juice
• 1/2 cup spinach, chopped
• 1/2 cup sliced mushrooms (optional)
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat.
2. Add chopped onion and cook for 3-4 minutes until softened.
3. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
4. Stir in red curry paste and cook for another minute.
5. Pour in coconut milk and vegetable broth, bringing to a simmer.
6. Add tofu cubes and soy sauce, stirring gently to combine.
7. Let the soup simmer for 10 minutes, allowing the flavors to meld.
8. Stir in lime juice, spinach, and sliced mushrooms (if using).
9. Cook for an additional 2-3 minutes until spinach is wilted.

Serve hot, garnished with fresh cilantro.

Kcal: 220 kcal | Servings: 2 servings