Thai Coconut Soup (Vegan)
Thai coconut soup is one of my favorite soups to order out at Thai restaurants, and it happens to be vegan. With tofu + mushrooms
Ingredients
- 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 or 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
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Heat the oil in a large stockpot or Dutch oven over medium heat.
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Add the lemon grass, ginger, and garlic and cook about a minute, stirring constantly, being careful not to burn.
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Add the curry paste and keep stirring for 30 seconds.
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Add the vegetable stock, tamari/ soy sauce, and maple syrup and bring to a boil over medium-high heat.
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Reduce the heat to low, partially cover, and simmer to blend flavors, about 15 minutes.
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Stir in the coconut milk, tofu, and mushrooms. Bring back to a boil and cook 1 minute.
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Turn off heat, stir in lime juice and taste for seasoning and add salt if desired. (Note: mine was plenty salty enough)
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Serve immediately, garnishing each bowl with cilantro and scallions.
Recipe Video
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.