Coconut Tofu Soup

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

1 tablespoon coconut oil

1 inch fresh ginger (peeled and grated)

3 cloves garlic (minced)

1 tablespoon red curry paste

6 cups vegetable broth (or other broth as desired)

1 tablespoon maple syrup

1 stalk of lemongrass (remove the brown outer leaves and cut into 3 long chunks as seen in the video*)

¼ cup soy sauce

8 ounces shiitake mushrooms

2 15- ounce cans of coconut milk*

1 block of firm or extra firm tofu (pressed and cut into bite sized pieces)

3 tablespoons lime juice

Cilantro and green onion for serving

Instructions

In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 additional minute.

Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.

Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.

Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.

Serve topped with green onion and cilantro and enjoy!

Nutrition

• Calories: 393 kcal
• Lipides Totaux: 32 g
• Lipides Saturés: 26 g
• Lipides Insaturés: 3 g
• Sodium: 2305 mg
• Glucides Totaux: 21 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 9 g
• Protéines: 13 g