Vegan Thai Coconut Soup

This Vegan Thai Coconut Soup has the perfect blend of spicy chili flavor and a touch of lime. It’s full of flavor and completely vegan!

This vegan-style soup is known as tom kha gai, a spicy and sour hot soup. It’s made with a coconut milk and vegetable broth base and packed with spices. It makes for a great meal on a cold day.

To make this Thai coconut soup, just add all the ingredients to a large pot and simmer so that the flavors in the spices are released into the broth. For an even richer soup, just throw all the ingredients into a slow cooker.

Recipe

Ingredients

• 13 oz Coconut milk
• 1 ½ cups Vegetable broth
• 8 oz Tofu drained and sliced
• 1 cup Oyster mushrooms
• 1 stalk Lemongrass or 1 tsp lemongrass paste
• 10–12 Ginger, thinly sliced or 1 ½ tsp ginger paste
• 5 Kaffir lime leaves or zest of one lime
• 1 tsp Light brown sugar
• 2 tbsp Light soy sauce
• 2–3 tbsp Lime juice
• 2–3 Fresh red chili peppers sliced
• ½–1 tsp Salt depending on how salty the vegetable broth already is
• 2 Scallions

Instructions

• In a large pot, heat the vegetable broth over medium-high heat until it reaches a gentle boil. Reduce heat to low.
• Add the coconut milk, and stir.
• Slice the ginger. Tear the kaffir lime leaves into pieces. Lightly crush the lemongrass stalk and chop it into big pieces. Add all these to the pot.
• Simmer for about 7–8 minutes.
• Add in the chili peppers, sliced tofu, sliced mushrooms, soy sauce, brown sugar, and salt to the pan. Let it simmer for a further 5 minutes or until the mushrooms are cooked.
• Now take the pot off heat and add in the lime juice 1 tbsp at a time, give it a taste and add more if desired.
• Serve the soup hot topped with chopped scallions.

Nutrition