Thai Coconut Soup with Tofu and Rice
Prep
30m
·
Cook
30m
·
Total
1h
About This Recipe
This Thai Coconut Soup with Tofu and Rice is a fragrant, cozy dish that combines the creaminess of coconut milk with the heat of red chilis, tangy lime juice, and fresh cilantro. This comforting soup is brimming with aromatic lemongrass, ginger, and garlic for an irresistible flavor. Serve with rice.
Ingredients
(Servings:
5)
Scale
Convert
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories750kcal37%
-
Fat50g76%
-
Saturated Fat35g175%
-
Carbohydrates45g15%
-
Fiber5g20%
-
Sugar20g40%
-
Protein20g40%
-
Cholesterol0mg0%
-
Sodium1,500mg62%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Some recipes instruct you to keep the ginger in bigger chunks so you can pull it out before serving – but personally I kind of enjoy an occasional bite of thinly-sliced broth-soaked ginger, so I just leave the ginger in!
The lemongrass stalks, especially when in bigger pieces, can be really tough, which is why I’d advise taking those out before serving. You could also use lemongrass paste for a little more convenience so you can just get the flavor without needing to pull out the stalks of lemongrass.
Instant Pot Instructions: Press the Sauté button on the Instant Pot and heat the oil. Then, sauté the garlic, ginger, and lemongrass for 2-3 minutes until soft-ish. Add the roasted red chili paste and sauté for another minute. Then, add in the tofu and 4 cups of broth. Place the lid on the pot and cook on Manual mode (high pressure) for 3 minutes. Quick release the steam using the valve. Stir in the coconut milk, fish sauce, brown sugar, lime juice and zest, and salt. Add in the mushrooms and red pepper. If you feel like it could use more liquid, you can add an additional cup of broth if needed. Press the Sauté button again to simmer the veggies for 5-6 minutes until softened. Pull out the lemongrass chunks and stir in the cilantro.
The lemongrass stalks, especially when in bigger pieces, can be really tough, which is why I’d advise taking those out before serving. You could also use lemongrass paste for a little more convenience so you can just get the flavor without needing to pull out the stalks of lemongrass.
Instant Pot Instructions: Press the Sauté button on the Instant Pot and heat the oil. Then, sauté the garlic, ginger, and lemongrass for 2-3 minutes until soft-ish. Add the roasted red chili paste and sauté for another minute. Then, add in the tofu and 4 cups of broth. Place the lid on the pot and cook on Manual mode (high pressure) for 3 minutes. Quick release the steam using the valve. Stir in the coconut milk, fish sauce, brown sugar, lime juice and zest, and salt. Add in the mushrooms and red pepper. If you feel like it could use more liquid, you can add an additional cup of broth if needed. Press the Sauté button again to simmer the veggies for 5-6 minutes until softened. Pull out the lemongrass chunks and stir in the cilantro.
Comments
Sign in to leave a comment.