Ruby Chard & Silken Tofu Coconut Ginger Soup
Aeroveg Ruby Chard's jewel-red stems and silken tofu float in a fragrant coconut ginger broth — light, warming, and impossibly beautiful in the bowl.
Aeroveg Ruby Chard earns its place twice — first with its vivid crimson stems that turn any broth into something visually striking, and again with its earthy, mineral flavour that plays off the sweetness of coconut milk. This soup is effortless to make, built on a base of fresh ginger, lemongrass, and a silky coconut broth that comes together in under 30 minutes. Silken tofu adds body without heaviness, making this as comfortable for a weeknight dinner as it is for a slow Sunday morning.
Method
- Build the broth. In a medium saucepan, combine coconut milk, stock, lemongrass, ginger, and garlic. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse.
- Season the base. Discard lemongrass. Stir in fish sauce and coconut sugar. Taste and adjust — it should be savoury, slightly sweet, and fragrant.
- Cook the chard stems. Add the Ruby Chard stems to the broth first and simmer for 3–4 minutes until just tender.
- Add tofu. Gently lower in silken tofu cubes. Simmer for 2 minutes — silken tofu is delicate, so stir only if needed.
- Wilt the leaves. Add Aeroveg Ruby Chard leaves and stir gently. They will wilt in about 1 minute.
- Finish with lime. Remove from heat and stir in lime juice. Taste for seasoning.
- Serve in deep bowls topped with sliced chilli and fresh coriander.
Aeroveg Ruby Chard's stems hold up beautifully in broth — always add them before the leaves. The vivid red will bleed slightly into the coconut broth, turning it a gorgeous pale rose. That's not a mistake; that's the magic of this green.