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Recipe | Coconut-Lime Tofu Soup

Coconut Lime Tofu Soup Recipe

Coconut Lime Tofu Soup
In case you were wondering, I’m still doing Weight Watchers (and I’ve lost 10 poundsโ€”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 lunchโ€”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 workedโ€”it reminds me of the coconut soup that comes with the lunch special at our local Thai restaurant.

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Coconut-Lime Tofu Soup

Coconut Lime Tofu Soup [Top]

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.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

  • 3 1/2 cup 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 cup packed fresh cilantro leaves

Instructions

  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.

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56 Comments

  • Reply
    Carol @ Always Thyme to Cook
    February 23, 2012 at 10:16 am

    Great looking soup, I have to try this. I love the flavors in there. Congrats on the weight loss, Weight watchers always worked for me, too, helps keep things in check!

    • Reply
      The Type A Housewife
      February 23, 2012 at 7:42 pm

      Thank you! I love Weight Watchers! It’s nice to be able to eat what you want and not have to restrict things–especially since I blog about food. ๐Ÿ™‚

  • Reply
    The Mrs @ Success Along the Weigh
    February 23, 2012 at 10:33 am

    Ooh that sounds good right now. I’ve gotta ease into tofu though. ๐Ÿ™‚

    • Reply
      The Type A Housewife
      February 23, 2012 at 7:40 pm

      I’m not a big fan of tofu, but I like it in soup because it takes on the flavor of the broth. I need my tofu to taste like other things!

  • Reply
    Genevieve
    February 23, 2012 at 12:55 pm

    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?

    • Reply
      The Type A Housewife
      February 23, 2012 at 7:37 pm

      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. ๐Ÿ™‚ The sacrifices we make as food bloggers! Luckily, they did really mellow in the soup.

  • Reply
    Pam
    February 23, 2012 at 2:47 pm

    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.

    • Reply
      The Type A Housewife
      February 23, 2012 at 7:35 pm

      My husband loves that Indian soup. ๐Ÿ™‚ Yes, this one definitely has less calories, although it’s not as sweet!

  • Reply
    Kelly @ Free Spirit Food
    February 23, 2012 at 4:20 pm

    Wow, this looks so yummy. I love Thai food!

    • Reply
      The Type A Housewife
      February 23, 2012 at 7:28 pm

      Me too! I just wish I could cook it. ๐Ÿ™‚ This soup turned out well, but I think I’ve tried at least a dozen variations of pad Thai with no luck!

  • Reply
    Candy
    February 23, 2012 at 8:44 pm

    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!!!

    • Reply
      The Type A Housewife
      February 24, 2012 at 3:22 pm

      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!

    • Reply
      John
      March 13, 2012 at 6:36 pm

      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).

      • Reply
        The Type A Housewife
        March 13, 2012 at 8:22 pm

        I agree, I think anything that gives the broth a little bit of creaminess is a fine substitute for the coconut milk. Thanks for sharing–I’m glad you liked the soup!

      • Reply
        Candy
        March 13, 2012 at 11:20 pm

        Thanks John! I’m hoping to hit up the grocery this week end, so maybe I’ll get to try this soon!

  • Reply
    Ambika
    February 23, 2012 at 9:22 pm

    Wow!! Love this soup recipe, I’ve got to try it!! Thanks for visiting my page ๐Ÿ™‚

  • Reply
    BusyWorkingMama
    February 24, 2012 at 8:58 am

    Mmmm…I love coconut and lime! I’m making a snow pea version with shrimp this weekend. Love the mushrooms in here!

    • Reply
      The Type A Housewife
      February 24, 2012 at 3:19 pm

      Ooh, I love snow peas! I’m trying to grow them this spring, in fact. I think they’d be really good in this soup!

  • Reply
    Laura
    February 24, 2012 at 3:21 pm

    This looks delish. I’m on WW, too. Did you figure the points value for this?

    • Reply
      The Type A Housewife
      February 24, 2012 at 3:30 pm

      Yup, it’s 10 PointsPlus. It sounds high, but each serving is really big and filling. You could definitely get 6 servings out of this and use fewer Points.

  • Reply
    rachel r.
    February 25, 2012 at 4:34 pm

    Ooh, I’m definitely going to make this. I like those flavors and I already have most of those ingredients.

    • Reply
      The Type A Housewife
      February 26, 2012 at 7:34 am

      I hope you like it! I’m going to make it again soon too–I love Asian soups. ๐Ÿ™‚

      • Reply
        Rachel R.
        March 15, 2012 at 2:47 pm

        I got around to making this and it was a nice way to use up some tofu and mushrooms. The only changes I made were to use homemade chickens stock (what I had on hand) and added some lemongrass and fish sauce. Thanks again for the recipe!

        • Reply
          The Type A Housewife
          March 15, 2012 at 6:19 pm

          I like the lemongrass idea! I really need to get around to making my own broths and stock–I (shamefully) usually end up buying mine.

  • Reply
    Brenda Williams
    February 27, 2012 at 12:20 am

    Don’t worry about the 10 pounds you lost, I found it….lol. This looks so good.

  • Reply
    TerriAnn @ Cookies and Clogs
    March 15, 2012 at 11:50 am

    That sounds great and I love soups with a coconut base. I may have to leave out the lime for DH’s sake but other than that – yum!

    • Reply
      The Type A Housewife
      March 15, 2012 at 6:21 pm

      Yeah, the lime flavor is strong, so it’s probably best to leave it out if he’s not a fan. ๐Ÿ™‚

  • Reply
    Vicky
    April 4, 2012 at 3:28 pm

    This sounds like a delicious vegan soup recipe!

  • Reply
    erin
    May 30, 2012 at 12:15 am

    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!

    • Reply
      Kiersten
      May 30, 2012 at 7:53 am

      You could definitely leave out tofu, but I would add some veggies in its place–maybe extra mushrooms, snowpeas, red bell pepper.

  • Reply
    Debs @ The Spanish Wok
    August 9, 2012 at 10:43 am

    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.

  • Reply
    Mushrooms Canada
    August 10, 2012 at 10:36 am

    Love, love, love this soup! Warm, but with such summery flavours! Nailed it!

    -Shannon

    • Reply
      Kiersten
      August 11, 2012 at 6:38 pm

      Thank you! Coconut milk soups always make me think of summer for some reason. ๐Ÿ™‚

  • Reply
    emily
    September 6, 2012 at 4:28 am

    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.

    • Reply
      Kiersten
      September 6, 2012 at 11:50 am

      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!

  • Reply
    cp
    November 19, 2013 at 8:24 am

    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.

    • Reply
      Kiersten
      November 20, 2013 at 9:03 pm

      I love the idea of adding udon–I’m going to try that next time I make it! ๐Ÿ™‚

  • Reply
    Rachel R.
    January 17, 2014 at 7:22 pm

    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!

    • Reply
      Kiersten Frase
      January 20, 2014 at 2:49 pm

      Thanks for your comment–I’m glad it was a winner! ๐Ÿ™‚

  • Reply
    Alyson
    January 30, 2014 at 11:30 pm

    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!

    • Reply
      Kiersten Frase
      February 2, 2014 at 8:34 am

      I’m glad it was a hit! I’m always trying to replicate restaurant dishes at home too–it feels like such a victory when you finally nail it! ๐Ÿ™‚

  • Reply
    Rebekah
    March 3, 2014 at 10:30 pm

    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!

    • Reply
      Kiersten Frase
      March 5, 2014 at 8:55 pm

      Thanks for your comment–I’m glad you enjoyed it!

  • Reply
    stephanie
    July 21, 2014 at 7:07 pm

    Not a fan of cilantro any other herbs you’d suggest instead

    • Reply
      Kiersten Frase
      July 25, 2014 at 2:32 pm

      You could try basil too – I’d add less, though.

  • Reply
    Alisha
    September 8, 2014 at 8:52 pm

    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.

  • Reply
    Julie
    November 14, 2014 at 2:45 pm

    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

  • Reply
    Geeta
    December 16, 2014 at 11:48 pm

    Hi,

    thanks for the receipe.

    how to make vegetable broth here?

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