Thai Coconut Soup with Tofu and Rice

Name: Sup Kelapa Thailand dengan Tahu dan Nasi
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon oil; 5 cloves garlic, minced; one 3-inch piece of ginger, peeled and cut into thin slices; 3 stalks lemongrass, ends trimmed, outer layer peeled, and cut into bigger chunks; 1 -2 tablespoons roasted red chili paste; 8 ounces fresh mushrooms, sliced; 1 red bell pepper, thinly sliced; 1 block of extra firm tofu, pressed and cut into small cubes; 5 -6 cups vegetable or chicken broth; about 20 ounces full fat coconut milk (I like Aroy-D brand, and I use about 1.5 cans); 3 tablespoons fish sauce (more or less to taste); 3 tablespoons brown sugar; juice and zest of 1-2 limes (to taste); salt to taste (about 1 teaspoon); lots of cilantro; chili oil for serving; rice for serving

It's Thai Coconut Soup with Tofu and Rice! A savory coconut creamy broth, swirls of chili oil floating on top, beautiful veg and cubes of flavor-soaked tofu, and a pile of steamy rice at your service.

⏱️ 60 min 🔪 Prep: 30 min 🔥 Cook: 30 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Sup Kelapa Thailand dengan Tahu dan Nasi

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

5 servings

1 tablespoon oil
5 cloves garlic, minced
one 3-inch piece of ginger, peeled and cut into thin slices
3 stalks lemongrass, ends trimmed, outer layer peeled, and cut into bigger chunks
1 -2 tablespoons roasted red chili paste
8 ounces fresh mushrooms, sliced
1 red bell pepper, thinly sliced
1 block of extra firm tofu, pressed and cut into small cubes
5 -6 cups vegetable or chicken broth
about 20 ounces full fat coconut milk (I like Aroy-D brand, and I use about 1.5 cans)
3 tablespoons fish sauce (more or less to taste)
3 tablespoons brown sugar
juice and zest of 1-2 limes (to taste)
salt to taste (about 1 teaspoon)
lots of cilantro
chili oil for serving
rice for serving

Steps

Heat the oil in a soup pot over medium heat. Add the garlic, ginger, and lemongrass; sauté for 3-5 minutes (but don’t let the garlic brown – if it starts browning, remove from heat / turn the heat down).
When everything is soft-ish and smells really nice, add the roasted red chili paste and sauté for 1-2 minutes. Add the mushrooms and red pepper (and any other veggies you like). Sauté for 3-5 minutes to get them sweating a bit, and then add the tofu and broth and bring to a simmer. Simmer for 10-15 minutes.
Add coconut milk, fish sauce, brown sugar, lime juice and zest, and salt. Stir in the cilantro. Taste and adjust till you get it just how you like it. Pull out the lemongrass chunks.
I like to ladle the soup over a shallow bowl filled halfway with rice – so the soup kind of goes on one side and the rice on the other, with the coconuty broth spilling over into the rice a bit. Top it off with extra cilantro and chili oil. SO, SO GOOD.

Nutrition Facts (per serving)

Macronutrients

Calories37419% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 70.000

Per Serving Rp 14.000/serving

🏠 Save ~Rp 140.000 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
oil	1 tablespoon	-	-
garlic	5 cloves	-	-
one 3-inch piece of ginger	-	-	-
lemongrass	3 stalks	-	-
-2 tablespoons roasted red chili paste	1	-	-
fresh mushrooms	8 ounces	-	-
red bell pepper	1	-	-
block of extra firm tofu	1	-	-
-6 cups vegetable or chicken broth	5	-	-
about 20 ounces full fat coconut milk	-	-	-
fish sauce	3 tablespoons	-	-
brown sugar	3 tablespoons	-	-
juice and zest of 1-2 limes	2 l	Rp 35.000/kg	Rp 70.000
salt to taste	-	-	-
lots of cilantro	-	-	-
chili oil for serving	-	-	-
rice for serving	-	-	-