Empty My Fridge
Thai Coconut Soup with Tofu and Rice
Ingredients
- Oil1 tbsp
- Garlic · minced5 cloves
- Ginger · peeled1
- Lemongrass · trimmed peeled3 stalks
- Chili pepper · roasted paste1–2 tbsp
- Mushroom · sliced8 oz
- Bell pepper · thinly sliced1
- Extra firm tofu1
- Chicken broth5–6 cups
- Coconut milk
- Fish sauce3 tbsp
- Brown sugar3 tbsp
- Lime
- Saltto taste
- Cilantro
- Chili oil
- Rice
Instructions
- Heat the oil in a soup pot over medium heat. Add the garlic, ginger and lemongrass and cook for 3-5 minutes, until soft and fragrant, without letting the garlic brown (lower the heat or take the pot off the heat if it starts to brown).
- Add the roasted red chili paste and cook for 1-2 minutes.
- Add the mushrooms and red bell pepper and cook for 3-5 minutes, until they start to release their liquid. Then add the tofu and broth and bring to a simmer.
- Simmer for 10-15 minutes.
- Stir in the coconut milk, fish sauce, brown sugar, lime juice and zest, and salt. Stir in the cilantro. Taste and adjust the seasoning as you like.
- Remove the lemongrass pieces and serve the soup over rice in a shallow bowl.
Summarized from Pinch of Yum's video. Watch it for the details.
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GarlicGingerRiceBell pepperMushroomBrown sugarLimeTofu
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