This coconut ginger soup recipe is a restaurant knock-off from my former favorite delivery place.
I say my former favorite, because a few weeks ago, I’m pretty sure the restaurant-that-will-not-be-named was the culprit behind my food poisoning. I ordered my favorite soup and avocado sushi to go with it. The more I think about what could have caused my night of toilet-hugging horror, the more I think that it was that sushi. Maybe a knife that cut bad fish also cut my avocado?
Whatever it is, that menu is going straight into the recycle bin. Poison me one, shame on you. Poison me twice, shame on me.
What’s weird is that even though I blame this place for my food poisoning, I’ve been missing their coconut ginger soup something fierce, especially now that we’re seeing some cooler weather around here. Since they’re on my delivery blacklist, I decided to try to recreate this simple soup at home. Y’all. Why did I ever pay $5 for a small cup of this stuff, when I could make a huge batch at home for just a little bit more?
The great thing about this soup is its simplicity. Rich coconut broth is really the star of the show, and there are lots of big pieces of mushroom and tofu floating in each bowl. They really round things out nicely. I topped my bowl with cilantro for color, but this is totally optional.
Coconut Ginger Soup with Lemon
Yield: 4-8 servings; 4 as a main dish, 8 as an appetizer or side
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 8 ounce package button mushrooms, sliced
- 1 3″ piece of fresh ginger, minced
- 1 15 ounce can coconut milk
- 1 1/2 cups water
- 1 Not Chick’n Broth cube
- 1 block extra firm tofu, cut into 1/2″ cubes
- 2 tablespoons soy sauce
- juice of 2 fresh lemons
- fresh cilantro, chopped (optional)
- In the bottom of a soup pot, heat the sesame oil on medium-high. Add the garlic, mushrooms, and ginger, and saute until the mushrooms soften, about 4 minutes.
- Add all of the remaining ingredients, except the lemon juice and cilantro. Cook, uncovered and stirring occasionally, for 10 minutes.
- Remove the pan from the heat, and add the lemon juice. Top each bowl with about a tablespoon of cilantro, if you’re using it, and serve right away.