Experience the vibrant flavors of Thailand with our Vegan Thai Coconut Soup. This aromatic and comforting soup combines the richness of coconut milk with the warmth of Thai spices, creating a dish that is both satisfying and nourishing. Packed with tofu, mushrooms, and fresh herbs, this soup is a celebration of wholesome ingredients that will transport your taste buds to the bustling streets of Bangkok.
In our household, this Vegan Thai Coconut Soup has become a cherished favorite, especially during chilly evenings when we crave something cozy yet exotic. It all started with a trip to Thailand, where we fell in love with the vibrant street food culture and the bold flavors of Thai cuisine. Upon returning home, we were determined to recreate those unforgettable flavors in our own kitchen. After several experiments and taste tests, we finally perfected this recipe—a fragrant broth infused with lemongrass, ginger, and Thai red curry paste, simmered to perfection with creamy coconut milk, tofu, and mushrooms. With each spoonful, we’re transported back to the bustling markets of Bangkok, savoring the warmth and comfort of this beloved soup.
“Why You’ll Love This Vegan Thai Coconut Soup”
- A tantalizing blend of aromatic spices, including ginger, lemongrass, and Thai red curry paste, infused in a rich coconut broth.
- Packed with protein-rich tofu and hearty mushrooms, making it a satisfying and nutritious meal.
- Quick and easy to prepare, perfect for busy weeknights or lazy weekends.
- Fully customizable—add your favorite vegetables or protein for a personalized touch.
- Bursting with fresh flavors and vibrant colors, guaranteed to brighten up any mealtime.
Ingredients:
- 1/2 tablespoon coconut oil
- 1 garlic clove, minced
- 2 tablespoons fresh ginger, grated
- 2 1/2 tablespoons lemongrass (squeezable or finely chopped)
- 2.5 teaspoons Thai red curry paste
- 6 cups vegetable stock (or chicken stock for non-vegans)
- 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, pressed, drained, and diced
- 8 ounces fresh mushrooms, sliced (white mushrooms preferred)
- 3 tablespoons lime juice
- 1/4 cup cilantro leaves, chopped or torn
- 2 green onions, thinly sliced
Instructions:
- Heat coconut oil in a large stockpot or Dutch oven over medium heat.
- Add lemongrass, ginger, and garlic, and cook for about a minute, stirring constantly to avoid burning.
- Stir in Thai red curry paste and cook for an additional 30 seconds.
- Pour in vegetable stock, tamari/soy sauce, and maple syrup. Bring to a boil over medium-high heat.
- Reduce heat to low, partially cover, and simmer for about 15 minutes to allow flavors to blend.
- Stir in coconut milk, tofu, and mushrooms. Bring back to a boil and cook for 1 minute.
- Turn off the heat, stir in lime juice, and taste for seasoning. Add salt if desired.
- Serve immediately, garnishing each bowl with cilantro and green onions.
Notes:
- Lemongrass can be found in the produce section of most grocery stores or Asian markets.
- Adjust the spice level by adding more or less Thai red curry paste according to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal
