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🍽️ Creamy Coconut Tofu Soup

509 kcal · 30 min · 4 servings

Ingredients

• 100 g Oyster mushrooms
• 100 g Tofu (smoked)
• 2 tbsp Butter
• 3 tbsp Lemon juice
• 250 g Zucchini
• 3 stalks Lemongrass
• 2 red Chili peppers
• 750 ml Coconut milk (unsweetened, can)
• 1 tsp Soy sauce
• Salt
• Pepper (from the mill)
• Cilantro leaves (from 1 sprig, chopped)
• 1 Spring onion (finely chopped, the green in rings)
• Cilantro leaves (for garnish)

Instructions

1. 1. Thoroughly wash the mushrooms.
2. 2. Slice the mushrooms into thin strips.
3. 3. Heat one tablespoon of butter in a pan.
4. 4. Fry the mushroom strips over high heat.
5. 5. Add one tablespoon of lemon juice.
6. 6. Season the mushrooms with salt and pepper.
7. 7. Remove the pan from the heat and set it aside.
8. 8. Wash the zucchini.
9. 9. Dice the zucchini into small cubes.
10. 10. Heat one tablespoon of butter in a clean pan.
11. 11. Simmer the zucchini cubes for about three minutes.
12. 12. Remove the zucchini from the heat and set it aside.
13. 13. Wash the lemongrass.
14. 14. Finely chop only the lower white part of the lemongrass.
15. 15. Wash the chili pepper.
16. 16. Cut the chili pepper in half lengthwise.
17. 17. Remove the seeds from the chili.
18. 18. Dice the flesh of the chili into very small cubes.
19. 19. Cut the tofu into small cubes.
20. 20. Add the chopped lemongrass to a pot.
21. 21. Pour in the coconut milk.
22. 22. Bring the mixture to a boil.
23. 23. Let the mixture simmer for ten minutes.
24. 24. Strain the liquid through a sieve.
25. 25. Reserve the strained liquid.
26. 26. Add the sautéed zucchini to the warm coconut milk.
27. 27. Blend the soup until creamy.
28. 28. Reheat the soup.
29. 29. Add the fried mushrooms to the soup.
30. 30. Add the tofu cubes to the soup.
31. 31. Add the diced chili to the soup.
32. 32. Add the remaining lemon juice to the soup.
33. 33. Season the soup with soy sauce.
34. 34. Season the soup with salt.
35. 35. Season the soup with pepper.
36. 36. Sprinkle the finished soup with chopped coriander.
37. 37. Sprinkle the finished soup with chopped spring onions.
38. 38. Serve the soup garnished with fresh coriander leaves.

Nutrition per serving

• kcal: 509
• Protein: 10 g · Fett/Fat: 48 g · Carbs: 9 g