Thai Coconut Soup with Tofu and Rice
A fragrant and comforting Thai-inspired coconut soup featuring tender tofu, fresh vegetables, and aromatic herbs, all cooked quickly in the pressure cooker for a cozy one-pot dinner.
Equipment
- 1 Pressure Cooker For fast soup cooking
Ingredients
Main ingredients
- 1 tablespoon oil
- 5 cloves garlic minced
- 1 3-inch piece ginger peeled and sliced thin
- 3 stalks lemongrass ends trimmed, outer layer peeled, cut into chunks
- 1-2 tablespoons roasted red chili paste
- 8 oz fresh mushrooms sliced
- 1 red bell pepper thinly sliced
- 1 block extra firm tofu pressed and cubed
- 5-6 cups vegetable or chicken broth
- 20 oz full fat coconut milk about 1.5 cans
- 3 tablespoons fish sauce to taste
- 3 tablespoons brown sugar
- 1-2 limes juice and zest to taste
- 1 teaspoon salt to taste
- cilantro for garnish
- chili oil for serving
- rice for serving
Instructions
Instructions
- Heat the oil in the pressure cooker over medium heat. Add garlic, ginger, and lemongrass. Sauté for 2-3 minutes until fragrant.
- Stir in chili paste and cook for another minute until shiny and fragrant.
- Add mushrooms and bell pepper. Cook for 3-4 minutes until they start to soften.
- Add tofu cubes and gently stir to combine with other ingredients.
- Pour in broth, lock lid, and bring to pressure over medium-high heat. Cook for 5 minutes.
- Let pressure release naturally after cooking ends before opening lid.
- Stir in coconut milk. Reduce heat to low and simmer for 5-10 minutes.
- Before serving, remove lemongrass and ginger. Season with fish sauce, sugar, lime juice and zest, and salt. Garnish and serve.
Notes
Serve hot with rice and garnish with cilantro and chili oil. Adjust spice and salt to your taste. Store leftovers refrigerated up to 3-4 days.