This Asian (and vegan!) take on Everyday Food's Coconut-Lime Chicken Noodle Soup recipe will become your new favorite comfort food.
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.
The Ultimate Weekly Meal Prep: Soup
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.
📖 Recipe
![Coconut Lime Tofu Soup [Top]](https://ohmyveggies.com/wp-content/uploads/2012/02/coconut_lime_tofu_soup_top.jpg)
Ingredients
- 3 ½ cup vegetable broth
- 2- inch piece fresh ginger, peeled and cut into ¼ 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 tablespoon fresh lime juice, about 3 limes
- 3 tablespoon soy sauce or tamari
- 2 teaspoon light brown sugar
- 1 jalapeno pepper, thinly sliced, seeds removed
- ¾ cup packed fresh cilantro leaves
Instructions
- 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.
- 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 ½ cup of cilantro leaves to pot; cook 1 minute more.
- Garnish bowls with remaining cilantro.
Daisy says
Hi,
Can this soup be frozen? I like to make a few lunches, freeze them, and not worry about cooking for the week!
Thanks!
Jo says
I normally don't go public but this one deserves it.
I made this soup for guests tonight and it was a huge success.
It was so easy and SO tasty and delicious!
Thank you!
Kiersten says
Thank you for your comment - I'm so glad you enjoyed the recipe!
Nina says
Tried this soup last night! It was delicious. I'll definitely be trying it again soon!!
Gloria Lyons says
Your ¨PRINT" function doesn´t work! Love this recipe, though!
Jamie says
I was suspicious of this recipe. How can it require such a small amount of time and ingredients but still give complex flavor?? I decided to try it anyway, as written, and I was so surprised. This is now one of my favorite soups! I did bake my tofu before adding it and I love the texture and flavor that adds. Highly recommend this soup!
Chelsea Dicey says
This is delicious! Simple ingredients, easy to throw together quickly, and filling without being heavy. I'm making it again tonight.
Anna says
this soup was so so good. it was super easy to prepare and i ate it for like 4 days straight. i decided to add some noodles and spinach to it too which made it feel a bit more filling. thank you so much for this recipe! i'll definitely be using it again in the future 🙂
Tina Manning says
This soup is DELICIOUS and so refreshing with the lime and coconut. My kids loved it, too! I only used half the jalapeño because I was afraid haha! I will use the whole one next time. Fantastic recipe.
Thank you!
Wendy says
This soup tasted great. The combination of ginger and jalapeno pepper made it very warming on these cold evenings. The addition of lime juice brought needed acidic flavor to the tofu and mushrooms.