Description
This Thai Coconut Soup is a rich, fragrant, and comforting vegan dish featuring tofu, mushrooms, and creamy coconut milk, seasoned with red curry, lemongrass, ginger, and lime for a bold, authentic flavor.
Ingredients
- 1/2 tablespoon coconut oil
- 1 garlic clove, minced
- 2 tablespoons fresh ginger, grated
- 2 1/2 tablespoons lemongrass (squeezable or fresh)
- 2.5 teaspoons Thai red curry paste
- 6 cups vegetable stock
- 3 tablespoons low sodium Tamari or soy sauce
- 1 tablespoon 100% 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. Heat the coconut oil in a large stockpot or Dutch oven over medium heat.
2. Add the lemongrass, ginger, and garlic. Cook for about 1 minute, stirring constantly to avoid burning.
3. Add the Thai red curry paste and stir for 30 seconds to release the flavors.
4. Pour in the vegetable stock, tamari or soy sauce, and maple syrup. Bring to a boil over medium-high heat.
5. Reduce the heat to low, partially cover the pot, and let it simmer for about 15 minutes to blend the flavors.
6. Stir in the coconut milk, diced tofu, and sliced mushrooms. Bring the soup back to a gentle boil and cook for 1 minute.
7. Turn off the heat and stir in the lime juice. Taste and adjust seasoning with salt if needed.
8. Serve hot, garnished with cilantro leaves and sliced green onions.
Notes
This soup pairs beautifully with jasmine or basmati rice if you’d like to serve it as a heartier meal.
Feel free to double the mushrooms or add other vegetables like baby corn or snow peas.
The soup can be stored in the fridge for up to 4 days and reheated gently on the stovetop.
Always use full-fat unsweetened coconut milk for the creamiest texture.