Vegan Thai Coconut Milk Soup With Tofu

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Jolinda Hackett
Updated 04/15/20
Thai Coconut Milk Soup With Tofu in gree nbowl

The Spruce 
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 bowls/servings
Nutritional Guidelines (per serving)
624 Calories
33g Fat
74g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 bowls/servings
Amount per serving
Calories 624
% Daily Value*
Total Fat 33g 42%
Saturated Fat 20g 100%
Cholesterol 0mg 0%
Sodium 389mg 17%
Total Carbohydrate 74g 27%
Dietary Fiber 9g 31%
Protein 23g
Calcium 565mg 43%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thai coconut soup is an easy and flavorful vegetarian and vegan soup to try, made with Asian ingredients and a coconut milk base which is much different than the usual broth-based vegetable soups which are more common.

The flavor comes from the deliciously spicy and fragrant combination of the Thai ingredients: red chili peppers, ginger, lemongrass, and lime.

This Thai coconut soup recipe is both vegetarian and vegan. All of the ingredients are gluten-free, except for the vegetable broth, which may or may not be gluten-free. If you're buying vegetable broth, check the ingredients list, as many have additives which contain hidden gluten. Or, make your homemade vegetable broth, so you can be certain what's in it.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 red onion, sliced
  • 3 cloves garlic, minced
  • 1 carrot, sliced thin
  • 1 cup shiitake mushrooms, sliced
  • 1 1/2 cups vegetable broth
  • 1 (12-ounce) can of coconut milk
  • 2 small red chili peppers, minced (or 1 jalapeño pepper)
  • 5 to 6 thin slices ginger (or galangal, if you have it)
  • 5 to 6 (1-inch) slices lemongrass
  • 1 (16-ounce) package tofu, chopped into 1-inch cubes
  • 1 lime, juiced
  • Salt, to taste
  • 1/4 cup fresh cilantro, chopped

Steps to Make It

  1. First, in a large soup or stockpot, saute the onion, garlic, sliced carrots, and shiitake mushrooms in oil for just a few minutes until lightly cooked; do not overcook.

  2. Reduce heat to low and add the vegetable broth, coconut milk, minced chili peppers, sliced ginger, lemongrass, tofu, and juice from one lime. 

  3. Simmer over low heat for at least 15 minutes. Taste test and add salt as needed.

  4. Stir in the fresh chopped cilantro just before serving.

  5. Enjoy your vegetarian Thai coconut soup!

Recipe Variations

  • To make this coconut soup a full meal, just add extra tofu and vegetables (try steamed broccoli, snap peas, cauliflower or bell pepper) and serve it alongside some steamed white or brown rice or maybe even some quinoa, if you prefer.
  • Although this recipe calls for shiitake mushrooms and carrots, just about any vegetable will do.

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