Recipe | Coconut-Lime Tofu Soup

Coconut Lime Tofu Soup
In case you were wondering, I’m still doing Weight Watchers (and I’ve lost 10 pounds–yay me!). It just feels weird to write about it all the time here. Anyway! I typically find it easy to stick to the plan for breakfast and dinner, and I’m not much of a snacker, so that’s not a problem either. But lunch has been difficult. I don’t like frozen foods and I’m not a big salad eater. I did sandwiches for a while, but I burnt out on those. I like some canned soups, but I’m trying to avoid them because of the whole BPA thing. When lunchtime rolls around, it’s usually, “Oh, what I’m going to eat? I guess I’ll have some potato chips and a tangerine.” So I’m not so much over-eating when it comes to lunch–it’s mostly just that I’m eating odd things. Things that don’t really constitute a meal.

Not having time to whip up something from scratch on a daily basis, I’ve found that a good solution has been to make a big batch of soup on Sundays to eat during the work week. Soup is easy to heat up and I can have it with some fruit and one of my No-Bake Molasses Bites and it’s a filling (normal! non-potato chip!) meal.

After a few weeks of various lentil soups, I’ve moved onto Asian-inspired ones. Last week, I found a recipe for Coconut-Lime Chicken Noodle Soup in Everyday Food (which apparently is so new, it’s not even up on Martha Stewart’s website yet–sorry, no link!) and I decided to adapt it to my tastes and diet to make Coconut-Lime Tofu Soup. I took out the chicken and noodles and added tofu and mushrooms instead. As I squeezed the lime juice into the pot, I was worried that the soup would be too lime-y for me, but it worked–it reminds me of the coconut soup that comes with the lunch special at our local Thai restaurant.

Coconut-Lime Tofu Soup

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4 servings

Coconut-Lime Tofu Soup

An Asian-inspired vegetarian soup with a coconut-lime broth, fresh mushrooms, and cubes of tofu. Adapted from Everyday Food's Coconut-Lime Chicken Noodle Soup.


  • 3 1/2 c. vegetable broth
  • 2-inch piece fresh ginger, peeled and cut into 1/4 inch rounds
  • 1-13.5 oz. can unsweetened coconut milk
  • 1-14 oz. package extra firm tofu, drained, pressed at least 30 minutes (you can use a tofu press), and cubed
  • 8 oz. button mushrooms, thinly sliced
  • 6 tbsp. fresh lime juice (about 3 limes)
  • 3 tbsp. soy sauce or tamari
  • 2 tsp. light brown sugar
  • 1 jalapeno pepper, thinly sliced, seeds removed
  • 3/4 c. packed fresh cilantro leaves


  1. Combine broth and ginger in a large pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 10 minutes.
  2. Add coconut milk to broth; return to a simmer. Stir in tofu and mushrooms; cook 3 minutes, or until mushrooms are tender. Add lime juice, soy sauce, brown sugar, jalapeno, and 1/2 cup of cilantro leaves to pot; cook 1 minute more.
  3. Garnish bowls with remaining cilantro.

Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at   Read more from Kiersten →

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  1. says

    This would be a lunch that I would look forward to eating all week! I love adding lime juice to brighten up Asian-inspired dishes too. I’ve never tried eating a jalapeno in slices like that – was it strong tasting, or does it mellow out in the soup?

    • Kiersten Frase says

      Ha, I had the same thought about the jalapeno! I was thisclose to dicing it instead, but I thought I’d tough it out because the slices would photograph better. :) The sacrifices we make as food bloggers! Luckily, they did really mellow in the soup.

  2. Pam says

    I love coconut soup, but the kind at my favorite Indian restaurant ought to be sold as dessert. It is so sweet, a bowlful must have 1,000 calories! So thank you for this. It looks delicious, and much less caloric.

  3. says

    How coconutty ( not a word, but you get it, right?) is the taste? I do not like coconut at all. Any ideas for a substitute? Congrats on the weight loss!!!

    • Kiersten Frase says

      It’s not very coconutty–it’s more lime-flavored, with an essence of coconut. I think you could just leave the coconut milk out and add an extra cup and a half of broth. I guess it all depends on just how much you hate coconut!

    • John says

      I just made this recipe, and didn’t have coconut milk handy. While not vegan, the substitute I used was 1/4 cup heavy cream and about a cup of skim milk. It came out just fine – nice and rich and tasty. I’m sure you could use soy milk or almond milk instead for a vegan version. I think the coconut milk mostly adds a small amount of fat that adds to the flavor (thus the choice of heavy cream).

  4. erin says

    I have tried tofu and do not like the texture (taste isn’t bad though)…will this soup be way off if leaving out the tofu? Thanks…this incorporates two of my favorite flavors otherwise!

  5. says

    Wow this soup sounds delish. Congrats on the weight watchers too.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  6. emily says

    I tried making this soup with low fat coconut milk. I think that was a mistake. The soup tasted way too sour from the lime and you couldn’t taste much else.

    • Kiersten Frase says

      I’ve made it with light coconut milk a few times and it worked out for me–it definitely is a tart soup, but I didn’t find it overwhelming. I’m sorry it didn’t work out for you!

  7. cp says

    I love this soup. I’ve made it at least a half dozen times. I’ve made some adjustments…less jalapeno, more ginger, less lime juice and I use about half the tofu but add cooked udon noodles at the end to make it a more substantial meal. So tasty, simple and delicious.

  8. Rachel R. says

    Made this for supper tonight – DELICIOUS!!! I used light coconut milk and thought that worked fine – though full fat would probably be better and I’ll use that next time. Love the idea of adding noodles – I think I will try that, as well. This one is definitely going in the rotation!

  9. Alyson says

    Wonderful recipe! I’ve tried making this type of soup before (I know it as tom kha tofu soup), but it never tasted right. This is it! In Thai restaurants, there is usually lemongrass in the soup, but it’s really not missing here at all! I added some broccoli slaw from Trader Joe’s (shredded broccoli stalks mixed with some shredded carrot) along with the tofu and mushrooms, and it added some nice texture. I’ve signed up for your email updates and can’t wait for more!

  10. Rebekah says

    I’m eating this right now. So good! I added a bit of red curry paste, a dash of fish sauce, and red peppers. It’s delIghtful!

  11. Alisha says

    I am making this now – thanks for the recipe. I am hoping it turns out great. I just wish there were more pictures of the cooking process because that really helps me.

  12. Julie says

    I’m burning my mouth on this right now as I cannot wait for it to cool. I had fried tofu last night for a dish, but then used instead in this with broccoli a few green beans and carrots (no mushrooms) and it is awesome! Tangy, yum. Thanks for nailing the recipe tastes with easy to have on hand (for me) ingredients

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