It’s still a little bit chilly here, I’m talking about grey sky, cold wind and rain. That’s the kind of weather that calls for a warm and spicy soup.
All the flavors of thai cuisine are combined in this soup: garlic, ginger, coconut milk, lime, chili and peanut tofu. Plus it’s topped with sweet potato noodles! Comforting and full of different flavors.
This soup is made in only one pot and requires no blender! It all starts with onions, garlic and ginger that are first sautéed in a saucepan until soft.
The addition of full-fat coconut milk brings the creaminess and adds a nice buttery flavor to the soup, while the lime juice, stirred at the end of cooking brings some freshness as well as some tang.
As you can see, this soup is VERY thick and creamy! If you want a lighter and more soupy texture, just add more water/almond milk to thin out and swap the full-fat coconut milk for light coconut milk.
Cilantro on top is just for photo purposes and for you, cilantro-lovers. Personally I can’t stand the smell of fresh cilantro!
This soup will surely warm you up with its complex spicy, savory and sour flavors. Skip the tofu and noodles and serve it in small bowls for a unique appetizer. You can also top it with roasted peanuts for a little crunch.
Let me know in the comments if you try this recipe and tag #fullofplants on Instagram if you take a photo!
- 1 tbsp coconut oil (or other oil)
- 1 large onion, diced
- 3 cloves of garlic, chopped
- 1 tsp finely grated ginger
- ¼ tsp red pepper flakes
- ¼ tsp chili
- 2 tsp of each: cumin, paprika, coriander
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 14-ounce can full-fat coconut milk
- 2 cups almond milk
- 3 tbsp cornstarch (optional)
- 2 tbsp lime juice
- 7 ounces firm tofu
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 2 tsp natural peanut butter
- 1 large sweet potato
- salt, pepper
- Fresh cilantro
- Red pepper flakes
- Heat the oil in a large saucepan over medium heat. Add onion, garlic and ginger. Cook for 5-7 minutes, stirring regularly until the onions are soft.
- Add the red bell pepper flakes, chili, cumin, paprika and coriander. Cook for another 3-5 minutes, stirring constantly.
- Lower the heat to low and stir in the soy sauce and maple syrup. Dissolve the cornstarch in the almond milk (it will help thicken the soup). Add the coconut and almond milk to the saucepan and increase the heat to medium again.
- Let simmer for about 10 minutes, whisking regularly and making sure it doesn't come to a rolling boil. In the meantime, prepare the tofu and sweet potato.
- Remove from heat, let cool a few minutes and stir in the lime juice. Taste and adjust seasonings if needed.
- Divide into bowls and top with tofu, spiralized sweet potatoes and fresh cilantro.
- The soup will keep in the refrigerator for up to 4 days.
- Drain the tofu and wrap it in a paper towel. Place something heavy on top (a mason jar filled with water for example, or a heavy pan or skillet) and let the paper towel absorb the moisture for at least 15 minutes.
- In the meantime, combine the soy sauce, sesame oil, maple syrup and peanut butter in a small bowl or container.
- Unwrap the tofu and cut it into cubes. Transfer it to the marinade bowl and toss to coat it with the marinade. Let marinade for at least 1 hour.
- Heat one tablespoon of oil in a large iron skillet over medium heat. Add the tofu and cook on each side for 3-4 minutes, or until brown and crispy.
- Wash and peel the sweet potato. Heat one tablespoon of oil in a large skillet. Spiralize the sweet potato using a spiralizer on a large noodle setting. Add to the skillet, season with salt and pepper and sautée for 4-6 minutes, or until soft. Taste and adjust the seasonings.