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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/thai-coconut-soup-vegan-recipe/