Thai Coconut Soup (Vegan, with Tofu + Mushrooms)

This Thai Coconut Soup is a comforting, flavorful, and creamy dish that’s both vegan and gluten-free. It’s made with silky tofu, earthy mushrooms, and a rich coconut milk base, infused with traditional Thai flavors like lemongrass, ginger, and lime. Perfect for a cozy dinner or lunch, this soup is light yet satisfying, offering a harmonious blend of spicy, tangy, and sweet notes.

Why You’ll Love This Recipe

• Vegan-friendly: This soup is fully plant-based, making it perfect for those following a vegan diet.
• Rich flavors: The combination of coconut milk, lemongrass, and ginger provides a delicious balance of flavors.
• Easy to make: With simple, fresh ingredients, this recipe comes together quickly.
• Customizable: You can easily adjust the spice level, add more vegetables, or swap out tofu for other plant-based proteins.
• Healthy and nourishing: This soup is not only delicious but also packed with nutrients from the tofu, mushrooms, and fresh herbs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Coconut milk
• Tofu (firm or extra-firm, cubed)
• Mushrooms (shiitake or cremini)
• Vegetable broth
• Lemongrass (fresh or paste)
• Fresh ginger
• Garlic
• Thai red curry paste
• Lime juice
• Soy sauce or tamari
• Sugar (optional, to balance the spice)
• Fresh cilantro
• Green onions
• Thai chili (optional for extra heat)
• Oil (for sautéing)

Directions

1. Prepare the tofu and mushrooms: Begin by pressing the tofu to remove excess moisture, then cube it. Clean and slice the mushrooms.
2. Sauté the aromatics: In a large pot, heat some oil over medium heat. Add minced garlic, ginger, and lemongrass, and cook until fragrant.
3. Add the curry paste and mushrooms: Stir in the Thai red curry paste and sliced mushrooms. Cook for a few minutes until the mushrooms soften.
4. Simmer the broth: Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the tofu and seasonings: Stir in the cubed tofu, lime juice, soy sauce, and a pinch of sugar (if desired). Let the soup simmer for about 10 minutes to allow the flavors to meld.
6. Garnish and serve: Remove the soup from heat and stir in fresh cilantro and green onions. Serve hot, with additional lime wedges or Thai chili for extra heat if preferred.

Servings and Timing

• Servings: This recipe serves 4.
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Variations

• Protein options: Swap out tofu for tempeh or a vegan chicken substitute.
• Mushrooms: Feel free to use a variety of mushrooms like oyster, button, or portobello for different textures and flavors.
• Spice level: Adjust the heat by adding more or less Thai red curry paste or fresh Thai chilies.
• Add more vegetables: You can add baby spinach, kale, or bok choy for extra nutrition.
• Gluten-free: Ensure you use tamari instead of soy sauce to keep the recipe gluten-free.

Storage/Reheating

• Storage: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop over medium heat until warmed through, or microwave in short intervals, stirring in between.
• Freezing: This soup can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

How do I make this soup spicier?

You can increase the amount of Thai red curry paste or add fresh Thai chilies for extra heat.

Can I use light coconut milk?

Yes, but the soup will be less creamy. Full-fat coconut milk is recommended for the best texture.

Can I use other types of tofu?

Firm or extra-firm tofu is best for this soup because it holds its shape. Soft or silken tofu may break apart.

Is there a substitute for lemongrass?

If you can’t find fresh lemongrass, you can use lemongrass paste or omit it. You can also add a bit of lemon zest for a similar citrus flavor.

How long does this soup keep in the fridge?

It keeps well for up to 3 days in the fridge when stored in an airtight container.

Can I freeze this soup?

Yes, this soup freezes well for up to 2 months. Just thaw it in the fridge before reheating.

What type of mushrooms are best?

Shiitake, cremini, or button mushrooms work well. You can mix and match for varied textures.

Can I add noodles to this soup?

Yes, rice noodles or thin vermicelli can be added for a heartier meal.

How can I thicken the soup?

For a thicker soup, you can simmer it a bit longer or add a cornstarch slurry.

What can I serve with this soup?

This soup pairs well with jasmine rice or a side of crispy spring rolls for a complete meal.

Conclusion

This Vegan Thai Coconut Soup is a warm and satisfying dish packed with bold flavors, healthy ingredients, and an irresistible creamy texture. Whether you’re a fan of Thai cuisine or just looking for a cozy, nourishing meal, this soup is a must-try. It’s easy to make, customizable, and perfect for meal prep.

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