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Coconut & Mushroom Tofu Soup

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This Creamy Coconut & Mushroom Tofu Soup is to DIE FOR! It’s cozy, flavorful, and packed with umami-flavor. Vegan and Gluten Free.

Ingredients

Scale
  • 1 TBSP coconut oil
  • 1 inch fresh ginger, grated
  • 3–4 cloves garlic, minced
  • 1 TBSP red curry paste
  • 6 cups vegetable broth or bone broth (not vegan)
  • 1 TBSP maple syrup
  • 1 tsp lemongrass paste 
  • 1/4 cup Soy Sauce or Tamari
  • 8 oz bella mushrooms, sliced
  • 1 head of broccoli, diced
  • 2, 15-oz cans of unsweetened coconut milk
  • 1 block extra firm tofu, cut into bite sized pieces
  • 1 lime, juiced
  • optional: fresh cilantro, sliced green onion, and sriracha or hot sauce for serving

Instructions

  1. In a large pot, melt coconut oil over medium heat. Add minced garlic and ginger and cook for ~2 minutes. Stir in red curry paste and cook for 1 more minute.
  2. Next, pour in broth, maple syrup, lemongrass paste, and soy sauce or tamari. Stir and bring to a boil, then reduce to a simmer and cook for 10 minutes.
  3. Next, add in mushrooms, both cans of coconut milk, broccoli, and tofu. Stir gently. Cook for 3-5 minutes until broccoli and mushrooms have softened.
  4. Remove from heat and add in lime juice. Top with cilantro, green onion, and hot sauce if desired. Enjoy! Keeps well in the fridge for up to 4-5 days.

Keywords: vegan, coconut soup, vegan curry soup, tofu soup, mushroom soup

Find it online: https://carolinegreennutrition.com/coconut-mushroom-soup/