Thai Coconut Soup (Vegan) Recipe

Introduction

This Thai Coconut Soup is a wonderfully creamy and flavorful vegan dish that combines aromatic herbs with a touch of spice. It’s perfect for warming up on a chilly day or impressing guests with a vibrant, healthy meal.

Ingredients

• 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 (or soy sauce)
• 1 tablespoon maple syrup
• 28 ounces unsweetened coconut milk (two 14-ounce cans)
• 16 ounces extra firm tofu (pressed, drained, and diced)
• 8 ounces fresh mushrooms (sliced)
• 3 tablespoons lime juice
• 1/4 cup cilantro leaves (chopped or torn)
• 2 green onions (sliced thin)

Instructions

1. Step 1: Heat coconut oil in a large stockpot over medium heat.
2. Step 2: Sauté garlic, ginger, and lemongrass for about one minute until fragrant.
3. Step 3: Stir in Thai red curry paste and cook for an additional 30 seconds.
4. Step 4: Add vegetable stock, tamari, and maple syrup; bring to a boil.
5. Step 5: Lower heat to simmer for about 15 minutes to blend flavors.
6. Step 6: Incorporate coconut milk, tofu, and mushrooms; return to boil for one minute.
7. Step 7: Remove from heat; stir in lime juice and adjust seasoning if necessary.
8. Step 8: Serve hot, garnished with cilantro and green onions.

Tips & Variations

• For a spicier kick, add extra Thai red curry paste or a pinch of chili flakes.
• Swap the tofu for tempeh or add cooked chickpeas for different protein options.
• Use fresh lemongrass stalks if available, bruised and chopped, instead of squeezable lemongrass.
• Garnish with fresh basil or a drizzle of coconut cream for added richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling on reheating to keep the tofu texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, use tamari or a certified gluten-free soy sauce to keep it gluten-free.

Can I freeze Thai Coconut Soup?

Freezing is possible but may affect the texture of the tofu and coconut milk. If freezing, separate the tofu before freezing and add it fresh when reheating.

Thai Coconut Soup (Vegan) Recipe

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★★★★★

4.5 from 109 reviews

A vibrant and comforting vegan Thai Coconut Soup featuring aromatic lemongrass, ginger, and Thai red curry paste simmered with vegetable stock, creamy coconut milk, tofu, and fresh mushrooms. This flavorful soup is garnished with lime juice, cilantro, and green onions, making a perfect warming meal for any day.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 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 (or soy sauce)
• 1 tablespoon maple syrup
• 28 ounces unsweetened coconut milk (two 14-ounce cans)

Proteins and Vegetables

• 16 ounces extra firm tofu (pressed, drained, and diced)
• 8 ounces fresh mushrooms (sliced)

Garnishes

• 3 tablespoons lime juice
• 1/4 cup cilantro leaves (chopped or torn)
• 2 green onions (sliced thin)

Instructions

1. Heat coconut oil: In a large stockpot set over medium heat, warm the coconut oil until melted and hot enough to sauté the aromatics.
2. Sauté aromatics: Add minced garlic, grated ginger, and squeezable lemongrass to the pot. Cook for about one minute, stirring frequently, until the mixture is fragrant and aromatic.
3. Add curry paste: Stir in the Thai red curry paste and cook for an additional 30 seconds to release the flavors.
4. Add liquids and bring to boil: Pour in the vegetable stock, tamari sauce, and maple syrup. Stir well and bring the mixture to a boil over medium-high heat.
5. Simmer flavors: Reduce the heat to low and let the soup simmer gently for about 15 minutes. This allows the flavors to meld together beautifully.
6. Add coconut milk, tofu, and mushrooms: Incorporate the coconut milk, diced tofu, and sliced mushrooms. Return the soup to a gentle boil and let it cook for one minute to heat through the tofu and mushrooms.
7. Finish with lime juice: Remove the pot from heat and stir in the fresh lime juice. Taste and adjust seasoning if necessary, adding more tamari or lime juice for balance.
8. Serve: Ladle the hot soup into bowls and garnish with chopped cilantro and sliced green onions before serving.

Notes

• Press and drain tofu well before adding to remove excess water for better texture.
• Fresh lemongrass can be substituted with lemongrass paste or finely minced fresh lemongrass stalks.
• Adjust the amount of Thai red curry paste based on your desired spice level.
• Use low-sodium tamari to control saltiness, or substitute with soy sauce if needed.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• For added heat, sprinkle with fresh chili slices or red pepper flakes before serving.

Keywords: Thai Coconut Soup, Vegan Thai Soup, Coconut Milk Soup, Tofu Soup, Thai Red Curry Soup, Lemongrass Soup, Vegan Comfort Food