When I saw this recipe for golden coconut broth bowls on The First Mess the other day, I knew I had to make it.
In the blog post, Laura from The First Mess talks about how she made the soup on a cold spring day. As it happened, Sunday was very cold and rainy (and apparently, snowy?) in St. Louis, so this soup was the perfect thing to make. I lounged around most of the day and summoned my energy to get up and make soup later.
This soup centers on the coconut milk broth, which is tangy, slightly sweet, and spicy from turmeric. It’s light and filling all at once, it’s warming, and the ginger will temporarily cure any spring allergy or cold symptoms you’re experiencing. I hesitate to call it a magic elixir, but it is.
It’s also a good vehicle for anything you want to put on top. Laura puts quinoa in the bowls in her blog post, but I realized at the last minute that I was out of quinoa so I used cooked farro instead. I followed her recommendation and used roasted broccoli, though, which was a good addition. I’d recommend preparing your toppings ahead of time to make the soup cooking process as stress-free as possible. I was trying to juggle everything at once and it worked, but just barely.
The best part about this soup is the tofu. I almost can’t believe I’m writing those words because normally, tofu is my least favorite ingredient in a vegetarian or vegan soup. In this case, though, it really shines. It’s crispy on the outside and tender on the inside, and it packs a lot of flavor because you season it generously with salt and pepper. Now that I have this tofu recipe, I’m going to use it again and again to prepare tofu for other dishes.
I hope you enjoy this recipe as much as I did. It’s perfect for chilly spring days or nights, or whenever you need something warming and healthful.
Here’s a song to get you started on your golden coconut broth bowl journey.