Vegan Thai Coconut Soup

A cozy dinner scene with a bowl of vegan Thai Coconut Soup in a ceramic bowl, featuring mushrooms, red bell pepper, tofu, cilantro, and a lime wedge on a wooden table with a spoon and napkin, under warm lighting.
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

  1. Heat the coconut oil in a large pot over medium heat.
  2. Add the minced lemongrass, grated ginger, and minced garlic. Sauté for about 2 minutes until fragrant.
  3. Add the mushrooms, bell pepper, and carrot. Cook for about 5 minutes, until the vegetables start to soften.
  4. Pour in the vegetable broth and coconut milk, bringing the mixture to a boil.
  5. Reduce heat and add the cubed tofu, soy sauce, and maple syrup. Let simmer for about 10 minutes.
  6. Stir in the lime juice and season with salt to taste.
  7. 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

Additional Information
NutritionfactsCalories: 250, Fat: 18g, Carbohydrates: 20g, Protein: 8g 
Preparation Time30 minutes 
Allergy InformationContains soy and coconut