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vegan thai soup
Anne Newgent

vegan thai soup

Unlock unparalleled vitality with this extraordinary, vibrant vegan Thai soup. It delivers a symphony of aromatic spices and creamy textures, all while fueling your body with robust plant-based protein.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Coconut Oil
  • 1 Large Yellow Onio
  • 4 Cloves Garlic
  • 2-inch Fresh Ginger
  • 2 Stalks Lemongrass
  • 1-3 Thai Chilies
  • 1 (13.5 oz) Can Full-Fat Coconut Milk
  • 4 Cups Vegetable Broth
  • 2 tbsp Red Curry Paste
  • 1 tbsp Tamari or Soy Sauce
  • 1 tbsp Lime Juice
  • 1 tsp Maple Syrup or Agave
  • 1 Block (14 oz) Extra-Firm Tofu
  • 1 Red Bell Pepper
  • 1 Cup Sliced Mushrooms
  • 2 Cups Baby Spinach
  • Fresh Cilantro (optional)
  • Lime Wedges (optional)
  • Crushed Peanuts or Cashews (optional)

Method
 

  1. Press tofu for at least 30 minutes, then cube into 1/2-inch pieces.
  2. Heat coconut oil, add onion and cook until soft, about 5-7 minutes.
  3. Add garlic, ginger, lemongrass, and chilies; sauté for another 2-3 minutes.
  4. Stir in red curry paste and cook for 1 minute.
  5. Pour in vegetable broth and coconut milk; bring to a gentle simmer.
  6. Add tamari, lime juice, and maple syrup; adjust seasonings.
  7. Add tofu, bell pepper, and mushrooms; cook until vegetables are tender, about 5-7 minutes.
  8. Stir in spinach until wilted, about 1-2 minutes.
  9. Serve hot, garnished with cilantro, lime, and nuts.

Notes

Allow the soup to cool completely before storing in airtight containers. Store in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat gently on the stovetop, adding fresh garnishes before serving.