Thai-Style Vegan Coconut Soup
If there’s no trip to Bangkok in your future, satisfy your Thai cravings with this irresistible soup instead.
October 3, 2008
Who wants lentil when you can have this savory, rich blend of Thai spices? We can’t get enough coconut in the VNHQ, and using luxurious coconut milk as a soup base is just one of the myriad ways we enable our addiction. Warming, comforting, and simply scrumptious, this is a knock-your-socks-off 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
- 2 14-ounce cans unsweetened coconut milk
- 8 ounces extra-firm tofu, drained and cut into 1/2-inch dice
- 8 ounces white mushrooms, sliced
What you do:
- 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.
- Add the coconut milk, tofu and mushrooms, and simmer until the flavors have combined and the mushrooms are soft, about 5 minutes.
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