Coconut Tofu Soup

Coconut Tofu Soup Recipe from Taiwan and Thailand

Region / culture: Taiwan, Thailand | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Coconut tofu soup is a delicious and comforting dish that combines the creaminess of coconut milk with the protein-packed goodness of tofu. This recipe is a perfect balance of flavors, with a hint of spice from Thai chilies and the fragrant aroma of kaffir lime leaves.

History

Coconut tofu soup is a traditional Thai dish that has been enjoyed for centuries. It is a popular choice for vegetarians and vegans, as it provides a rich source of plant-based protein and healthy fats. The combination of coconut milk and tofu creates a creamy and satisfying soup that is perfect for any occasion.

Ingredients

0.5 lb (227 g) extra-firm tofu
2 cloves garlic, minced
2 tbsp vegetable oil
1 can coconut milk (frozen or fresh)
1.5 cup vegetable stock (or water)
kaffir lime leaves, to taste (about 1)
1 tbsp light soy sauce
1 oz (28 g) galanga
1 to 3 Thai or serrano chiles, to taste (I prefer 4!)

How to prepare

Drain the tofu by placing a heavy weight on top of it, surrounded by 3 layers of paper towels.
Cut the tofu into bite-sized pieces.
In a saucepan of medium size, combine the coconut milk, stock (or water), and soy sauce.
Stir-fry the garlic in oil until golden (be careful not to burn it), then stir-fry the tofu until it turns an even golden brown.
Add the tofu, kaffir lime leaves (or substitute), and galanga to the saucepan.
Cook over low to medium heat for 15 minutes, making sure not to let it boil! At this point, taste the soup.
If the coconut flavor is too strong, add a little more kaffir lime leaves (or substitute).
The goal is to reduce the sweetness of the coconut milk.
Using the flat side of a heavy knife (or something similar), pound the chilies until they split in several places.
Add the pounded chilies to the soup and let it cook for a couple more minutes.
Serve over steamed rice, preferably jasmine rice.

Variations

Add vegetables such as bell peppers, mushrooms, or spinach for extra nutrition and flavor.
Use lemongrass or ginger for a different flavor profile.
Substitute tofu with chicken or shrimp for a non-vegetarian version of the soup.

References

↑ This is a tough one since it can come packaged in a number of ways. I typically get dried in which case I let 2 to 3 tbsp soak in water before using. Very marginal substitutes (although still good!) are to try 0.25 cup coarsely chopped lemon grass, or the juice from 1 lime. This has to be experimented with, it is used to reduce the sweetness of the coconut milk. You do not want this flavor to dominate, though. Add a little at a time, and taste to get it right.

Cooking Tips & Tricks

Be sure to drain the tofu well before cutting it into bite-sized pieces. This will help the tofu absorb the flavors of the soup better.

- Stir-fry the garlic in oil until golden, but be careful not to burn it as it can turn bitter.

- Adjust the amount of Thai chilies to suit your spice preference. You can also remove the seeds for a milder flavor.

- Taste the soup before serving and adjust the seasoning as needed. You can add more soy sauce for saltiness or lime leaves for a citrusy flavor.

Serving Suggestions

Serve the coconut tofu soup over steamed jasmine rice for a complete and satisfying meal. Garnish with fresh cilantro leaves and a squeeze of lime juice for added freshness.

Cooking Techniques

Stir-frying the tofu before adding it to the soup helps to give it a crispy texture and enhances its flavor.

- Pound the Thai chilies before adding them to the soup to release their spicy oils and flavor.

Ingredient Substitutions

Substitute galanga with ginger if you cannot find it at your local grocery store.

- Use regular lime leaves if you cannot find kaffir lime leaves.

Make Ahead Tips

You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stovetop before serving.

Presentation Ideas

Serve the coconut tofu soup in individual bowls garnished with a sprig of fresh cilantro and a lime wedge on the side.

Pairing Recommendations

Pair the coconut tofu soup with a side of steamed vegetables or a fresh salad for a well-rounded meal.

- Serve with a side of crispy spring rolls or vegetable dumplings for a delicious appetizer.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 10g

- Dietary Fiber: 1g

- Sugars: 2g

Fats

- Total Fat: 20g

- Saturated Fat: 15g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin C: 5mg

- Calcium: 200mg

- Iron: 3mg

Alergens

Contains soy

Summary

Coconut tofu soup is a nutritious and flavorful dish that provides a good source of protein, healthy fats, and essential vitamins and minerals. It is a great option for those following a vegetarian or vegan diet.

Summary

Coconut tofu soup is a flavorful and nutritious dish that is perfect for vegetarians and vegans. With the creamy richness of coconut milk, the protein-packed tofu, and the aromatic flavors of Thai chilies and kaffir lime leaves, this soup is sure to become a favorite in your household. Enjoy it as a comforting meal on a chilly day or as a light and refreshing option during the warmer months.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was given to me by a friend who had recently traveled to Thailand and brought back a plethora of new and exciting recipes. The recipe for Coconut Tofu Soup stood out to me with its unique combination of flavors and ingredients.

I remember sitting down with my friend as she recounted her adventures in Thailand, and how she had stumbled upon a small, bustling market where locals were selling fresh produce and exotic spices. It was there that she came across a vendor selling bowls of steaming hot Coconut Tofu Soup, and she was immediately drawn to the fragrant aroma wafting from the pot.

She struck up a conversation with the vendor, who kindly shared the recipe with her, and my friend knew that she had to bring it back home to share with me. As she handed me the handwritten recipe on a crumpled piece of paper, I could see the excitement in her eyes as she described the flavors and textures of the soup.

I wasted no time in gathering the ingredients and setting to work in my kitchen. The recipe called for coconut milk, lemongrass, ginger, tofu, and a variety of fresh vegetables such as bell peppers, mushrooms, and spinach. It was a simple yet flavorful combination that promised to transport me to the bustling markets of Thailand with each spoonful.

As I chopped and sautéed the ingredients, the kitchen filled with the warm and comforting aroma of coconut and spices. I could feel my anticipation growing as the soup simmered on the stove, the flavors melding together to create a harmonious blend of sweet, savory, and spicy notes.

Finally, it was time to ladle the soup into bowls and garnish it with fresh cilantro and a squeeze of lime. I took my first spoonful and closed my eyes, savoring the rich and creamy broth as it danced on my taste buds. The tofu was soft and velvety, soaking up the flavors of the coconut milk and spices, while the vegetables added a fresh and crisp contrast to the dish.

I couldn't believe how easy it was to make such a delicious and satisfying soup, and I knew that this recipe would become a staple in my kitchen for years to come. I made a mental note to thank my friend for sharing this culinary treasure with me, as it had opened my eyes to a whole new world of flavors and possibilities.

Since that first time making Coconut Tofu Soup, I have experimented with the recipe, adding my own twists and variations to suit my taste. Sometimes I add a splash of soy sauce for an extra umami kick, or a sprinkle of red pepper flakes for a fiery burst of heat. Each time I make the soup, it brings back memories of that first time in my kitchen, surrounded by the enticing aromas and flavors of Thailand.

Now, whenever I crave a taste of something exotic and comforting, I turn to my trusty recipe for Coconut Tofu Soup. It never fails to transport me to a faraway land, where the markets are bustling and the flavors are bold and vibrant. And I am grateful to have learned this recipe, not only for its delicious taste but for the memories and experiences it brings with each spoonful.