Coconut Tofu Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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

Directions

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!

You can add your choice of noodles to make it extra filling.

Nutrition

• Calories: 393 kcal
• Total Fat: 32 g
• Saturated Fat: 26 g
• Unsaturated Fat: 3 g
• Sodium: 2305 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 13 g