Thai Coconut Soup with Tofu and Rice

 Thai Coconut Soup with Tofu and Rice is a rich and fragrant soup that brings together the creamy goodness of coconut milk with the fresh, vibrant flavors of Thai cuisine. It’s light yet hearty, with tofu and rice adding protein and substance. Here’s how to make it:

Ingredients:

1 tablespoon olive oil or coconut oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1-2 tablespoons red curry paste (adjust to your heat preference)

1 can (14 oz) coconut milk

4 cups vegetable broth (or chicken broth)

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon lime juice (plus extra for serving)

1 teaspoon brown sugar (optional, for balance)

1 cup cooked rice (white, brown, or jasmine rice works well)

1 block (14 oz) firm tofu, pressed and cubed

1 cup mushrooms, sliced (optional)

1 cup baby spinach or kale (optional)

Fresh cilantro or basil, for garnish

Sliced red chili (optional, for heat)

Lime wedges, for serving

Instructions:

1. Sauté the aromatics:

Heat the olive oil or coconut oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 5-7 minutes, until the onion is softened and fragrant.

2. Add the curry paste:

Stir in the red curry paste and cook for another 1-2 minutes, allowing the paste to bloom and infuse the oil with its flavors.

3. Add the liquids:

Pour in the coconut milk and vegetable broth. Stir to combine, and then add the soy sauce, lime juice, and brown sugar (if using). Bring the soup to a simmer and cook for 10-15 minutes, letting the flavors meld together.

4. Add the tofu and vegetables:

Add the cubed tofu and mushrooms (if using) to the soup. Let it simmer for another 5-7 minutes, until the tofu is heated through and the mushrooms are tender.

5. Add the rice and greens:

Stir in the cooked rice and spinach (or kale) and cook for an additional 2-3 minutes until the greens are wilted and everything is heated through.

6. Serve:

Taste and adjust the seasoning with more lime juice, soy sauce, or curry paste as needed. Serve the soup hot, garnished with fresh cilantro or basil, sliced red chili (if using), and lime wedges on the side.

Thai Coconut Soup with Tofu and Rice is the perfect blend of creamy coconut milk, aromatic spices, and fresh vegetables. It’s a s

atisfying, flavorful dish that’s vegan-friendly and full of nutrition!