Name: Thai Coconut Soup (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
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 100% maple syrup (or sweetener of choice); 28 ounces unsweetened coconut milk (two 14-ounce cans); 16 ounces extra firm tofu (1 block, 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)

Thai Coconut Soup (Vegan)

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Indulge in the comforting flavors of Thai Coconut Soup (Vegan), a delightful blend of creamy coconut milk, aromatic spices, and hearty plant-based ingredients. This vegan soup is perfect for any occasion, whether you’re hosting friends or enjoying a cozy family meal. With its rich combination of lemongrass, ginger, and Thai red curry paste, this dish not only warms the soul but also excites your taste buds. Quick and easy to make in just 45 minutes, you can customize it with your favorite vegetables or adjust the spices to your liking. Enjoy it as a nourishing main course or a flavorful appetizer that will impress everyone at the table.

Author: Emma
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Soup
Method: Simmering
Cuisine: Thai

Ingredients

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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 100% maple syrup (or sweetener of choice)
28 ounces unsweetened coconut milk (two 14-ounce cans)
16 ounces extra firm tofu (1 block, 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)

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Instructions

Heat coconut oil in a large stockpot over medium heat.
Add minced garlic, grated ginger, and lemongrass to the pot and sauté for about one minute.
Incorporate Thai red curry paste into the mixture and stir continuously for about 30 seconds.
Add vegetable stock, Tamari or soy sauce, and maple syrup; bring to a boil over medium-high heat.
Reduce heat to low, partially cover the pot, and let it simmer for about 15 minutes to blend flavors.
Stir in coconut milk, tofu cubes, and sliced mushrooms; bring back to a boil and cook for an additional minute.
Turn off the heat and stir in lime juice, adjusting seasoning as necessary.
Serve immediately while hot, garnished with fresh cilantro leaves and sliced green onions.

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 18g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 14g
Cholesterol: 0mg

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