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Creamy coconut tofu soup with fresh vegetables and cilantro
Fresh and nutritious Coconut Tofu Soup

Creamy Coconut Tofu Soup with Vegetables

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
This recipe utilizes the high fat content of coconut milk to create a rich, suspended emulsion similar to dairy cream soups, but completely plant-based. The key technique here is the gentle poaching of the tofu, which allows it to absorb the saline broth through osmosis without breaking apart, while the vegetables are added in stages to preserve their individual texture profiles.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Japanese Fusion

Ingredients

Equipment Needed

  • Tofu Press: Removing water from the tofu allows it to absorb the tasty broth.
  • Heavy Pot: For simmering the soup gently.

Allergen Information

⚠️ Soy
⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Press tofu to expel water, then cube.

Tip: Tofu is a sponge filled with water. Pressing it out creates a vacuum in the protein structure, allowing it to suck up the flavorful coconut broth instead.
2 ✓

Sweat the onions, garlic, and leek in olive oil.

Tip: Sweating (cooking without browning) releases the natural sugars and aromatics without developing bitter charred notes.
3 ✓

Add carrots and peas; cook briefly.

Tip: Julienning carrots ensures they cook at the same rate as the peas, preventing the common issue of mushy peas and crunchy carrots.
4 ✓

Add liquids, bring to boil, then simmer with tofu.

Tip: Agitating the can of coconut milk is crucial to re-emulsify the fat cap and the coconut water before pouring.
5 ✓

Season and finish.

Tip: Adding acidity (lime juice) at the very end brightens the dish; cooking lime juice kills its fresh flavor notes.
6 ✓

Garnish and serve.

Tip: Serve with porous bread to utilize the high viscosity of the soup.

Recipe FAQ

Curdled soup?
Don't boil coconut milk vigorously with lime juice. Add the acid at the very end, off heat.
Protein swap?
Shrimp or chicken breast cook quickly in this broth if you don't want tofu.
Spice level?
Add Thai red chili paste for a kick.

Ingredients

  • 7 oz Firm Tofu (cubed)
  • 1.25 cups Coconut Milk (full fat)
  • 2 cups Vegetable Broth
  • 1 small Red Onion (finely chopped)
  • 2 cloves Garlic (minced)
  • 1 stalk Leek (sliced)
  • 3.5 oz Carrots (julienned)
  • 3.5 oz Green Peas (fresh or frozen)
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 1 bunch Fresh Cilantro (for garnish)