The Driftwood Cove Lemongrass Coconut Soup

There’s this little stretch of beach in Encinitas where the driftwood piles up after storms, and I like to walk it barefoot right before sunset. One evening last January, the salt air hit me and all I wanted was something warm, fragrant, and grounding — the kind of soup that wraps around you like a wool blanket. I came home, pulled out every aromatic I had, and this soup basically made itself. Now it’s my go-to after long surf sessions or cold yoga mornings when I need to feel whole again.

Ingredients

• 2 tablespoons coconut oil, measured solid
• 1 medium yellow onion, diced (about 1 cup)
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, peeled and thinly sliced into coins
• 2 stalks lemongrass, outer layers removed, bottom 4 inches thinly sliced
• 8 ounces shiitake mushrooms, stems removed, caps sliced ¼-inch thick
• 1 red bell pepper, seeded and cut into thin strips
• 2 cans (13.5 oz each) full-fat coconut milk, well shaken
• 2 cups vegetable broth (use a clean brand free of “natural flavors”)
• 2 tablespoons coconut aminos
• 1 tablespoon maple syrup
• Juice of 2 limes (about ¼ cup)
• 1 teaspoon ground turmeric
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• 1 block (14 oz) extra-firm tofu, pressed for 15 minutes and cut into ½-inch cubes
• 1 tablespoon avocado oil (for crisping tofu)
• Fine sea salt to taste
• Fresh cilantro, roughly chopped, for garnish
• 1 fresh red chili, thinly sliced, for garnish
• Lime wedges, for serving

Instructions

1. Crisp the tofu: Heat the avocado oil in a large non-stick skillet over medium-high heat until it shimmers, about 1 minute. Add the tofu cubes in a single layer — don’t crowd them or they’ll steam instead of crisp. Cook undisturbed for 3–4 minutes per side until golden brown on at least two sides. Transfer to a plate lined with a paper towel and set aside.
2. Build the aromatic base: In a large pot or Dutch oven, melt the coconut oil over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the garlic, ginger coins, and sliced lemongrass. Stir constantly for 60 seconds until intensely fragrant — you should smell it from across the room.
3. Add the vegetables: Toss in the sliced shiitake mushrooms and red bell pepper strips. Cook for 3–4 minutes, stirring occasionally, until the mushrooms start to release their liquid and shrink slightly.
4. Pour in the liquids: Add both cans of coconut milk, the vegetable broth, coconut aminos, maple syrup, ground turmeric, and red pepper flakes. Stir everything together until the turmeric is fully dissolved and the broth turns a gorgeous golden-white color. Bring to a gentle boil, then immediately reduce heat to low.
5. Simmer and develop flavor: Let the soup simmer uncovered for 12–15 minutes, stirring occasionally, until the mushrooms are tender and the flavors have melded together. The broth will thicken slightly as it reduces. Taste and adjust — add more coconut aminos for depth or red pepper flakes for heat.
6. Finish with brightness: Remove the pot from heat. Squeeze in the lime juice and stir gently. Season with fine sea salt to taste (start with ½ teaspoon and work up). The lime should make all the flavors pop — if it still tastes flat, add another squeeze.
7. Serve it up: Ladle the soup into deep bowls. Top each bowl with a generous handful of crispy tofu cubes, chopped fresh cilantro, sliced red chili, and a lime wedge on the side. Serve immediately while the tofu is still crunchy.

Tips

• Don’t skip pressing the tofu — even 15 minutes makes a huge difference in how crispy it gets. Wrap it in a clean kitchen towel and set a heavy skillet on top.
• If you can’t find fresh lemongrass, use 2 tablespoons of lemongrass paste (usually found in the refrigerated herbs section). It won’t have the same woody fragrance but the flavor is close.
• The ginger coins and lemongrass pieces are edible but chewy — you can fish them out before serving if you prefer a smoother eating experience, or leave them in for extra bursts of flavor.
• This soup keeps beautifully in the fridge for 3–4 days. Store the crispy tofu separately and re-crisp in an air fryer at 400°F for 3 minutes before adding to reheated soup.
• For extra protein, stir in a handful of cooked edamame or chickpeas during the last 2 minutes of simmering.