Zesty Coconut-Lime & Tofu Soup

It’s been snowing. Yes, that’s right, more snow. I’m  freaking out with excitement okay with it. I love the snow and I’m always a little mournful when I know the last snow has fallen.

Well, I thought that was a few weeks ago when we had that unseasonably late snowfall. Now, let me be clear…this mid-May snow is not just a few flakes. This is A LOT of snow. So you can imagine my surprise when a few weeks later we now have even more snow! Voila! It’s a spring miracle! Though it only sticks a day or two.

Anyways, with the snow and whatnot, I thought it was a good idea to make a nice robust soup. It’s reminiscent of spring, light yet filling, and piping hot. Todd kept asking me about the soup broth. “It’s killer! I mean it’s really, really good! How long does it take to make this? Whatever combination you have in the broth, I need you to remember it. Can you do that? God, that broth is so good. Can we make it again?” Those are direct quotes.

Here’s what made it so great…the addition of fresh ginger, hand-squeezed lime juice and coconut milk lend a super zesty, zingy bite that’s balanced with coconut-y creaminess. This soup is super flavorful and of course super nutritious.

Zesty Coconut-Lime & Tofu Soup

Inspired by Oh My Veggies

Serves 4-6

  • 3 1/2 cups vegetable broth (I made my own bad ass broth…more on that later)
  • 1/4 tsp. salt (optional)
  • 2 inch piece of fresh ginger, peeled and thinly sliced
  • 1 (13.5 oz.) can of full-fat coconut milk
  • 15 oz. of extra firm tofu, cut into small cubes
  • 5 large brussels sprouts, thinly sliced
  • 1/2 cup lime juice (about 2 limes, don’t you dare use bottle lime juice)
  • 3 Tbsp. liquid amino acids or soy sauce
  • 1 Tbsp. brown sugar
  • 1/4-1/2 tsp. red pepper flakes
  • small splash of rice wine vinegar
  • 1/2 cup fresh cilantro, chopped

In a large saucepan, bring the vegetable broth, ginger slices and salt to a boil. Once boiling, cover and reduce heat to medium.

Produce On Parade: Zesty Coconut-Lime & Tofu Soup

Next, add the coconut milk to the saucepan and stir. Add the tofu and the brussels sprouts and simmer for 5 minutes, uncovered. Finally, add in the remaining ingredients and simmer for another minute or two.

A note about the lime juice. Use fresh squeezed lime juice. If you’re feeling rebellious and you use bottled lime juice you will be very, terribly sad and you will regret it. There is a time and a place for bottled lime juice and this is not it. Period. Don’t do it. I’ve got my eye on you.

Produce On Parade: Zesty Coconut-Lime & Tofu Soup

Wow, that was intense, sorry. Moving on…soup’s up! Garnish with extra cilantro or basil or better yet mung beans too! My main store decided not to stock them anymore. Poo. It’s okay, this soup was so good it didn’t need them. Yum.

You may also enjoy:

Hearty Miso Soup

Hearty Miso Soup

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6 thoughts on “Zesty Coconut-Lime & Tofu Soup

    • Hi, Shan! Thanks! You know, I am not really sure about freezing it…I can’t lend any information towards that. I’ve never froze tofu. If you do, let me know how it worked out! 🙂 It’s a great soup though!

  1. I don’t know about freezing the soup – but you can definitely freeze tofu, it will become sort of chewy/spongy but still very good.

Penny for your thoughts

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