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Delightful Vegan Thai Coconut Soup

Thai Coconut Soup (Vegan)
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Experience the vibrant flavors of Thailand with this creamy vegan Thai coconut soup. This easy-to-make dish combines aromatic herbs like ginger and lemongrass with rich coconut milk, tofu, and mushrooms, creating a comforting bowlful that’s perfect for any occasion. Whether you’re hosting a dinner party or enjoying a cozy weeknight meal, this wholesome soup is sure to impress both vegans and non-vegans alike. In just under an hour, you can savor a nutritious and flavorful dish that will warm your soul.

Ingredients

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  • 1/2 Tablespoon coconut oil
  • 1 garlic clove (minced)
  • 2 Tablespoons fresh ginger (grated)
  • 2 1/2 Tablespoons lemongrass (I used squeezable)
  • 2.5 teaspoons Thai red curry paste
  • 6 cups vegetable stock (omnivores feel free to sub chicken stock)
  • 3 tablespoons low sodium Tamari (or soy sauce)
  • 1 tablespoon 100% maple syrup (or sweetener of choice)
  • 28 ounces unsweetened coconut milk (two 14-ounce cans)
  • 16 ounces extra firm tofu (1 block, pressed, drained and diced)
  • 8 ounces fresh mushrooms (sliced, I used white mushrooms)
  • 3 tablespoons lime juice
  • 1/4 cup cilantro leaves (chopped or torn)
  • 2 green onions (sliced thin)

Instructions

  1. Heat coconut oil in a large stockpot over medium heat.
  2. Sauté minced garlic, grated ginger, and lemongrass for about one minute.
  3. Stir in Thai red curry paste and cook for an additional 30 seconds until fragrant.
  4. Pour in vegetable stock, tamari/soy sauce, and maple syrup; bring to a boil.
  5. Lower the heat and simmer partially covered for 15 minutes.
  6. Add coconut milk, diced tofu, and sliced mushrooms; bring to a gentle boil for one minute.
  7. Turn off heat, stir in lime juice, and taste for seasoning adjustments.
  8. Serve garnished with cilantro leaves and sliced green onions.

Nutrition

Find it online: https://usnull.com/thai-coconut-soup-vegan/