Karen's Thai Tomato-Coconut Soup with Lentils and Silken Tofu

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5 from 2 votes

Karen's Thai Tomato-Coconut Soup with Lentils and Silken Tofu

A creamy delicious Vegan soup that boasts a bevy of protein Panang curry flavors. The toppings make it most special!

Prep Time7

Cook Time25

Total Time32

Course: Soup

Cuisine: Thai

Keyword: Thai soup with Penang Curry flavors, Thai tomato-coconut soup, Vegan Thai tomato-coconut soup

Servings:

Author: Karen Sheer a zest for life

Ingredients

Soak Lentils (for better digestion):

1 cups split red lentils water to cover by 2"

Ingredients:

2 teaspoon organic, virgin coconut oil
28 ounce can San Marzano whole plum tomatoes in juice
1 tablespoon fresh ginger peeled; finely grated
2 teaspoons garlic peeled; finely grated
3 teaspoons Penang curry paste (Maesri brand)*
1 cup fresh leeks cleaned; 1/2" half-moon slices
1 can coconut milk not "lite"
2 cups vegetable broth (or chicken broth, non-vegan)
12 ounces silken tofu will use 3/4 of 16 oz package (some will be for topping)
2 teaspoons fresh lemon juice
1/2 teaspoon sea salt add to taste

Important Toppings:

2 tablespoon tofu-coconut cream (see recipe notes)
1 tablespoon Asian Chives thinly sliced diagonally
2 tablespoons roasted zucchini (see below)
1 teaspoon Sichuan Chili Pepper Flakes
2 tablespoons toasted coconut flakes
4 ounces silken tofu cut into small 1/3" cubes

Instructions

Soak Lentils (for better digestion):

Add lentils to a small strainer, run cool water over until runs clear. Add to a bowl add cool water to cover by 2 inches, set aside for at least 20 minutes, or up to 2 hours.

Cook the Soup:

Strain canned tomatoes saving juice. Press juices from the tomatoes so they are somewhat dry. Chop the coarsely.
Add coconut oil to a heavy non-reactive soup pot, set to medium-high heat. Add the tomatoes, give a big stir and cook undisturbed until they have roasted, about 4 minutes.
Stir up and add the ginger, garlic and curry paste. Reduce heat to medium cook, stirring 2 minutes. Add the leeks stir to combine, cook an additional minute.
Add the coconut milk, vegetable broth and reserved tomato juice (will have about 2 cups.) Bring to a simmer and cook 10 minutes uncovered. Drain the soaked lentils and add to the pot. Give a big stir.
Cook over a simmer until they have softened, about 7 minutes.
Add HALF the soup to a blender; add 8 ounces of silken tofu (1/2 of the 16 ounce package.) Blend until very creamy, 1 minute for low to high speed.
Add this to the soup pot and mix well. The soup will have some texture. Warm the soup, add lemon juice and sea salt to taste and serve in individual bowls.

Essential Garnishes:

To each bowl of soup: add the tofu-coconut cream to the center of the soup and swirl gently with a spoon. Portion the rest of the toppings over the soup.

Notes

Roasted Zucchini: Cut zucchini into small 14" cubes. Sauté in a small amount of coconut oil until golden; season with a pinch of chili flakes and sea salt.

Tofu-Coconut Cream: Add equal parts silken tofu and coconut cream (thick part of the can) to a small food processor, pulse until very creamy. Add a small amount of lemon juice for a thinner consistency if desired.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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