Thai Coconut Soup (Vegan)
Experience the warmth and richness of Thai Coconut Soup (Vegan), a comforting dish that brings the essence of Thailand straight to your home. This easy-to-make vegan recipe highlights the creamy goodness of coconut milk combined with the aromatic flavors of ginger, lemongrass, and Thai red curry paste. Loaded with protein-packed tofu and fresh mushrooms, it’s perfect as a cozy appetizer or a satisfying main course for any occasion. In just under an hour, you can create a nourishing bowl of joy that’s not only delicious but also packed with nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people
- Category: Main
- Method: Simmering
- 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
- 1 tablespoon maple syrup
- 28 ounces unsweetened coconut milk
- 16 ounces extra firm tofu (pressed, drained, diced)
- 8 ounces fresh mushrooms (sliced)
Instructions
- Heat coconut oil in a large pot over medium heat until melted.
- Sauté lemongrass, ginger, and garlic for one minute.
- Stir in Thai red curry paste and cook for an additional 30 seconds.
- Add vegetable stock, Tamari, and maple syrup; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in coconut milk, tofu, and mushrooms; return to boil for one minute.
- Remove from heat; mix in lime juice and adjust seasoning if needed.
- Serve garnished with cilantro leaves and sliced green onions.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 355
- Sugar: 6g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://zoloftsert.com/thai-coconut-soup-vegan/