Description
This Vegan Thai Coconut Soup is a delicious and comforting dish packed with creamy coconut milk, tender tofu, and hearty mushrooms. It’s infused with the flavors of lemongrass, ginger, and lime for a refreshing and tangy twist. Perfect for a quick and easy weeknight meal, this soup is light but satisfying, and it’s entirely plant-based.
Ingredients
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- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, trimmed and smashed
- 1–2 red chilies, sliced (optional, for spice)
- 1 can (14 oz) full-fat coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon maple syrup or sugar
- 8 oz tofu, cubed (firm or extra-firm)
- 8 oz mushrooms, sliced (shiitake or button)
- 1 cup baby spinach (optional)
- 2–3 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
- Lime wedges (for serving)
Instructions
- Sauté Aromatics:
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic, grated ginger, lemongrass, and red chilies (if using) and cook for another 1-2 minutes until fragrant. - Prepare the Soup Base:
Add the coconut milk, vegetable broth, soy sauce, lime juice, and maple syrup to the pot. Stir well to combine. Bring the mixture to a gentle simmer. - Add Tofu and Mushrooms:
Add the cubed tofu and sliced mushrooms to the pot. Simmer for 10-12 minutes, allowing the mushrooms to soften and the flavors to meld together. - Add Spinach (Optional):
If using spinach, stir it in during the last 2-3 minutes of cooking, just until it wilts. - Season and Serve:
Taste the soup and adjust seasoning with salt and pepper if needed. Remove the lemongrass stalk before serving. Ladle the soup into bowls and garnish with fresh cilantro and a wedge of lime. Enjoy!
Notes
- If you prefer a spicier soup, increase the number of chilies or add a dash of chili paste.
- For added texture, you can pan-fry the tofu cubes until crispy before adding them to the soup.
- This soup stores well in the refrigerator for up to 3 days, and the flavors deepen as it sits.