Thai Coconut Soup (Vegan)
Thai Coconut Soup (Vegan) is a vibrant and comforting dish that embodies the essence of Thai cuisine. This deliciously creamy soup features rich coconut milk, fresh herbs, aromatic spices, tofu, and mushrooms, creating a delightful blend of flavors that will satisfy both vegans and non-vegans alike. Ideal for any occasion—from cozy nights in to elegant dinner parties—this quick-to-prepare recipe can be on your table in under an hour. The fragrant notes of ginger and lemongrass, combined with the warmth of Thai red curry paste, will transport you straight to Thailand with each spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 10 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
- 1/2 tablespoon coconut oil
- 1 garlic clove (minced)
- 2 tablespoons fresh ginger (grated)
- 2 1/2 tablespoons lemongrass (squeezable)
- 2.5 teaspoons Thai red curry paste
- 6 cups vegetable stock
- 3 tablespoons low sodium Tamari
- 28 ounces unsweetened coconut milk
- 16 ounces extra firm tofu (pressed and diced)
- 8 ounces fresh mushrooms (sliced)
- 3 tablespoons lime juice
- Fresh cilantro and green onions for garnish
Instructions
- Heat coconut oil in a large stockpot over medium heat.
- Sauté garlic, ginger, and lemongrass for about one minute.
- Stir in Thai red curry paste for an additional 30 seconds until fragrant.
- Add vegetable stock, Tamari, and maple syrup; bring to a boil.
- Reduce heat to low and simmer for about 15 minutes.
- Stir in coconut milk, tofu, and mushrooms; bring back to a boil for one minute.
- Remove from heat and add lime juice; season to taste.
- Serve hot, garnished with cilantro and green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 510mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://dinnerscoop.com/thai-coconut-soup-vegan/