Thai Coconut Soup with Tofu and Rice
View original ↗
Pinch of Yum · by Lindsay Ostrom★ 4.8

Thai Coconut Soup with Tofu and Rice

NUTRITION · PER SERVING60M COOK
CAL 50%·PRO 51%
CARBS 142G57% OF CAL
5G FIBER122G OTHER15G TOTAL SUGAR
FAT 38G35% OF CAL
24G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai coconut soup with tofu, vegetables, and spiced broth served over rice. Aromatic and satisfying, it's a complete vegan meal with bold flavors.

mainthaisoupbowltofudairy freegluten free
View the full recipe on Pinch of Yum →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 1 tablespoon oil
  • 5 cloves garlic, minced
  • one 3-inch piece of ginger, peeled and cut into thin slices
  • 3 stalks lemongrass, ends trimmed, outer layer peeled, and cut into bigger chunks
  • 1-2 tablespoons roasted red chili paste
  • 8 ounces fresh mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 block of extra firm tofu, pressed and cut into small cubes
  • 5-6 cups vegetable or chicken broth
  • about 20 ounces full fat coconut milk (I like Aroy-D brand, and I use about 1.5 cans)
  • 3 tablespoons fish sauce (more or less to taste)
  • 3 tablespoons brown sugar
  • juice and zest of 1-2 limes (to taste)
  • salt to taste (about 1 teaspoon)
  • lots of cilantro
  • chili oil for serving
  • rice for serving
PREP
30M
SODIUM
2173MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.