Thai Coconut Soup with Tofu and Rice
Ingredients
- 1 tablespoon 1 tablespoon oil
- 5 garlic cloves , minced
- 3 ginger one -inch piece of, peeled and cut into thin slices
- 3 lemongrass stalks , ends trimmed, outer layer peeled, and cut into bigger chunks
- 12 roasted red chili paste – tablespoons
- 8 8 mushrooms fresh , sliced
- 1 red bell pepper , thinly sliced
- 1 extra firm tofu block of , pressed and cut into small cubes
- 56 56 vegetablechicken broth – or
- 20 20 full fat coconut milk about (I like Aroy-D brand, and I use about 1.5 cans)
- 3 tablespoons 3 tablespoons fish sauce (more or less to taste)
- 3 tablespoons 3 tablespoons brown sugar
- limes juice and zest of 1-2 (to taste)
- salt to taste (about 1 teaspoon)
- cilantro lots of
- chili oil for serving
- rice for serving
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Instructions
- Heat the oil in a soup pot over medium heat. Add the garlic, ginger, and lemongrass; sauté for 3-5 minutes (but don’t let the garlic brown – if it starts browning, remove from heat / turn the heat down).
- When everything is soft-ish and smells really nice, add the roasted red chili paste and sauté for 1-2 minutes. Add the mushrooms and red pepper (and any other veggies you like). Sauté for 3-5 minutes to get them sweating a bit, and then add the tofu and broth and bring to a simmer. Simmer for 10-15 minutes.
- Add coconut milk, fish sauce, brown sugar, lime juice and zest, and salt. Stir in the cilantro. Taste and adjust till you get it just how you like it. Pull out the lemongrass chunks.
- I like to ladle the soup over a shallow bowl filled halfway with rice – so the soup kind of goes on one side and the rice on the other, with the coconuty broth spilling over into the rice a bit. Top it off with extra cilantro and chili oil. SO, SO GOOD.
Source
Original recipe: View Original