Nourishing Coconut Tofu Soup

Instructions

Step 1: In a large pot, heat coconut oil over medium heat. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
Step 2: Stir in red curry paste and cook for another 1 minute.
Step 3: Pour in the vegetable broth and bring to a simmer. Add the coconut milk and mushrooms. Simmer for 10 minutes.
Step 4: Gently add tofu cubes and soy sauce. Let the soup simmer for another 5-7 minutes.
Step 5: Add lime juice and season with salt and pepper to taste.
Step 6: Serve hot, garnished with sliced green onions and chopped herbs.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over the stove or in the microwave. Avoid boiling when reheating to maintain tofu’s texture and coconut milk’s creaminess.