Corn Soup with Tofu Larb Recipe on Food52 (2024)

Author Notes

This recipe begins with a simple corn stock. Corn kernels, onion, and ginger are sautéed, then buzzed into a velvety, smooth soup and topped with larb-style tofu. Larb is a Thai and Laotian preparation of ground meat, but this recipe uses tofu, instead. Did you know you can cook tofu like ground meat? I didn't either, until Mark Bittman wrote about it a few weeks ago (thanks for that Mark!). You simply crumble up the tofu and sauté it until it turns golden brown. I used coconut oil, but you can use any oil you'd like. After the tofu turns GBD (golden brown delicious), it gets tossed with some fish sauce, lime juice, cilantro, and chili pepper. —Colleen Rose

Test Kitchen Notes

WHO: Colleen Rose is a gluten-free cook from Somerville, Massachusetts.
WHAT: Hot and spicy tofu larb! Balanced by the sweetness of corn soup.
HOW: You know how to make a velvety corn soup: Blend corn kernels, corn stock, and sautéed onions. Now, start your lesson in larb: Sauté crumbled tofu until it’s golden brown and crispy. Toss with fish sauce, lime juice, and hot chilies, then float this garnish on the cool soup and enjoy the best of both worlds.
WHY WE LOVE IT: Tofu larb, we’re so grateful to know you. We can’t wait to use this crunchy, spicy tofu mixture (with no meat in sight) to top stir-fries, salads, and our favorite summer corn soups. Dinner just got a whole lot more exciting. Thanks, larb! —The Editors

What You'll Need

Ingredients

• For the corn soup:
• 8 ears of corn
  
• 1 bunchcilantro, stems only (reserve the leaves for the larb)
  
• 1 tablespooncoconut oil
  
• 1 onion, sliced thin
  
• 2 tablespoonsginger, roughly chop
  

• For the tofu larb:
• 1 package firm tofu
  
• 2 tablespoonscoconut oil
  
• 2 tablespoonsfish sauce (or soy sauce/tamari for a vegan recipe)
  
• 1 tablespoonlime juice
  
• 1 teaspoonsugar (optional)
  
• 1 bunchcilantro, leaves only, finely minced
  
• 2 to 3 bird's eye chilies, or more to taste, finely minced.