Vegan Thai Coconut Soup

Introduction
Warm up your evening with a nourishing bowl of Vegan Thai Coconut Soup. This creamy, aromatic soup blends the rich flavors of coconut milk with the tangy zest of lime and lemongrass, making it a perfect comfort dish for chilly nights.
Ingredients
- 400ml coconut milk
- 1 stalk lemongrass, minced
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 200g tofu, pressed and cubed
- 200g mushrooms, sliced
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 1 liter vegetable broth
- 2 tbsp soy sauce
- Juice of 1 lime
- 1 tbsp maple syrup
- 2 tbsp coconut oil
- Salt to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the minced lemongrass, grated ginger, and minced garlic. Sauté for about 2 minutes until fragrant.
- Add the mushrooms, bell pepper, and carrot. Cook for about 5 minutes, until the vegetables start to soften.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a boil.
- Reduce heat and add the cubed tofu, soy sauce, and maple syrup. Let simmer for about 10 minutes.
- Stir in the lime juice and season with salt to taste.
- Serve hot, garnished with fresh cilantro and lime wedges.
Serve this delightful soup hot, garnished with fresh cilantro and a wedge of lime for an extra zing. It's a soothing, flavorful dish that's sure to warm both body and soul.
Hiroshi
Nutritionfacts | Calories: 250, Fat: 18g, Carbohydrates: 20g, Protein: 8g |
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Preparation Time | 30 minutes |
Allergy Information | Contains soy and coconut |