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

 

Servings: 2

Total Time: 40 minutes

 

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 is
  • 2 Scallions

 

Method:

  1. In a large pot, heat the vegetable broth over medium-high heat until it reaches a gentle boil. Reduce heat to low.
  2. Add the coconut milk, and stir.
  3. 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.
  4. Simmer for about 7–8 minutes.
  5. 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.
  6. 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.
  7. Serve the soup hot topped with chopped scallions.