Cambodian-style Coconut Soup with Mushrooms and Tofu

Ingredients

In this Cambodian adaptation of the Czech dish Kulajda, we replace the traditional ingredients like potatoes and dill with mushrooms, tofu, and aromatic Cambodian spices. The original creamy base is transformed into a coconut milk-based soup, giving it a tropical twist. The flavors are enhanced with the addition of lemongrass, galangal, and kaffir lime leaves, which are commonly used in Cambodian cuisine. We alse have the original recipe for Kulajda, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 3 cups (710ml) vegetable broth 3 cups (710ml) vegetable broth
• 200g mushrooms, sliced 200g mushrooms, sliced
• 200g firm tofu, cubed 200g firm tofu, cubed
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon chili paste 1 teaspoon chili paste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh lime wedges, for serving Fresh lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 20g, 16g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 10g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the coconut milk and vegetable broth. Bring to a gentle simmer over medium heat.
2. 2.
   Add the mushrooms, tofu, lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 10 minutes, allowing the flavors to meld together.
3. 3.
   Stir in the soy sauce, lime juice, brown sugar, and chili paste. Simmer for an additional 5 minutes.
4. 4.
   Remove the lemongrass, galangal, and kaffir lime leaves from the soup.
5. 5.
   Serve the soup hot, garnished with fresh cilantro and lime wedges.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing to remove any dirt or debris.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Kaffir lime leaves — Gently tear the kaffir lime leaves before adding them to the soup to release their aromatic oils.

Tips & Tricks

• For a spicier soup, increase the amount of chili paste according to your preference.
• Adjust the sweetness and tanginess of the soup by adding more or less brown sugar and lime juice.
• Feel free to add other vegetables such as bok choy or bell peppers for added texture and flavor.
• Serve the soup with steamed jasmine rice for a more substantial meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Cambodian-style Coconut Soup hot in individual bowls. Garnish each bowl with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

To enhance the presentation, place a slice of lime on the rim of each bowl and sprinkle some chopped cilantro on top of the soup. Serve with a side of steamed jasmine rice for a complete meal.