Tomato Coconut Soup with Tofu and Spinach

A creamy, spicy soup made from tomatoes and coconut milk, flavored with ginger, lime and crispy tofu. It warms you up, keeps you full and is ready in 20 minutes.

By yumbelo · 1 servings · 20 minutes

Ingredients

• 1 pc Tomato
• 80 g Mushrooms
• 100 g Plain tofu
• 40 g Fresh spinach
• 150 ml Coconut milk
• 250 ml Water
• 1 pc Spring onion
• 1 pc Garlic clove
• 1 tsp Fresh ginger, grated
• 0.5 pc Lime juice
• 0.5 tsp Ground cumin
• 0.25 tsp Turmeric
• 1 pinch Chili flakes
• 1 tbsp Cooking oil
• 1 pinch Salt

Method

1. Pat the tofu dry, cut into small cubes and fry in one tablespoon of oil in a small pot over medium heat until golden brown all around, then remove.
2. Clean the mushrooms and slice them. Cut the spring onion into rings, finely chop the garlic, and dice the tomato.
3. In the same pot, briefly sweat the spring onion, garlic and ginger, then stir in the cumin, turmeric and chili flakes.
4. Add the mushrooms and fry for 3 minutes, then add the diced tomato, water and coconut milk and simmer over low heat for 10 minutes.
5. Stir in the spinach until it wilts. Season with salt and lime juice.
6. Pour the soup into a bowl, scatter the tofu on top and serve immediately.