0.5tspcrushed red pepper flakesadjust to heat preference
3cupbaby spinachloosely packed
2tbspfresh lime juice
0.25tspground black pepper
0.5cupsliced green onionsfor topping
0.25cupchopped cilantrofor topping
Instructions
Preparation Steps
Pat the tofu dry and cut it into bite-size cubes.
Warm the oil in a medium pot over medium heat.
Sauté the onion until translucent, about 3 to 4 minutes.
Stir in garlic, ginger, lemongrass paste, and red curry paste; cook 1 minute until fragrant.
Add mushrooms and cook, stirring, until they soften slightly, 2 to 3 minutes.
Pour in vegetable broth and bring to a gentle simmer.
Stir in coconut milk, soy sauce, brown sugar, and red pepper flakes; simmer 3 minutes.
Slide in the tofu and simmer gently for 5 to 7 minutes to warm through.
Fold in the spinach and cook just until wilted, about 1 minute.
Finish with lime juice and black pepper. Ladle into bowls and top with green onions and cilantro.
Notes
For a heartier bowl, add cooked rice noodles or spoon over jasmine rice. Swap spinach with bok choy or kale, and adjust curry paste for heat. Refrigerate leftovers up to 3 days; reheat gently without boiling to keep the coconut milk smooth.This recipe is an original creation inspired by classic Easy Coconut Tofu Soup Recipes flavors. All ingredient ratios and instructions are independently developed.