Thai Coconut Soup

The flavor of coconut is at its savory best in this creamy, spicy soup.

Serves 4

What You Need:

  • 2-1/2 cups vegetable stock
  • 1/4 cup fresh galangal or ginger, grated
  • Juice and zest of 1 lime
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tamari
  • 2 tablespoons light brown sugar
  • 1 tablespoon Asian chili paste (or to taste)
  • 2 14-ounce cans unsweetened coconut milk
  • 8 ounces extra-firm tofu, drained and cut into 1/4-inch dice
  • 8 ounces white mushrooms, sliced

What You Do:

  1. In a large saucepan, combine the stock, ginger, lime juice and zest, lemon juice, tamari, brown sugar and chili paste. Bring to a boil, reduce heat to low, and simmer for 2 to 3 minutes, stirring to dissolve the sugar.
  2. Add the coconut milk, tofu and mushrooms, and simmer until the flavors have combined and the mushrooms are soft, about 5 minutes. Serve hot.

More Recipes

Spicy Vegan Korean BLT {Recipe}

This spiced-up version of an old classic will leave you craving a “K” in front of your BLT from here on out.
Read More »

Vegan Sweet Potato Masala {Recipe}

Hot spices mixed with sweet potatoes just might be our new favorite flavor combination.
Read More »

Vegan Buckwheat Breakfast Cakes with Cashew-Maple Cream {Recipe}

Say goodbye to traditional pancakes, and hello to buckwheat.
Read More »

Vegan Mermaid Orecchiette {Recipe}

This easy Italian will have you saying “mangia!”
Read More »

Vegan Mint Chocolate Meltaways {Recipe}

Luscious melt-in-your-mouth chocolate and a sweet kiss of peppermint make this the ultimate kiss-friendly treat.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »