Thai Coconut Soup with Tofu, Edamame and Mushrooms

A creamy Thai coconut soup with crispy pan-fried tofu, edamame and mushrooms, flavored with lemongrass, ginger and lime. It is filling, entirely plant-based, and will convince meat lovers too.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 200 g firm tofu
• 400 ml coconut milk
• 500 ml water
• 150 g frozen edamame
• 150 g mushrooms
• 1 Stück lemongrass stalk
• 10 g ginger
• 2 Stück garlic cloves
• 1 Stück red chili
• 2 Stück spring onions
• 100 g rice noodles
• 100 g spinach
• 1 Stück lime
• 2 EL soy sauce
• 1 TL sugar
• 1 Bund coriander
• 1 EL cooking oil
• salt
• pepper

Method

1. Pat the tofu dry, cut it into cubes and fry them in hot oil in a pan until golden brown on all sides, then remove and set aside.
2. Trim the lemongrass, remove the tough outer leaves and slice the stalk crosswise into rings. Peel the ginger and cut it into thin slices, finely chop the garlic, and slice the chili into rings.
3. Clean the mushrooms and slice them. Cut the spring onions into rings and separate the white parts from the green.
4. Bring the water to a boil in a pot with the coconut milk, lemongrass, ginger and garlic, and let it steep over medium heat for 5 minutes.
5. Add the mushrooms, edamame and the white parts of the spring onions to the broth and simmer for 5 minutes.
6. Stir in the soy sauce, sugar, salt and pepper, add half of the chili, and season with the juice of half a lime.
7. Cook the rice noodles in boiling water according to the package instructions, drain them and divide them between two bowls.
8. Add the spinach to the soup and let it wilt briefly. Pour the soup over the noodles, garnish with tofu, green spring onions, chili and coriander, and serve with lime wedges.