Vegan Thai Coconut Milk Soup With Tofu

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 05/27/22
Thai Coconut Milk Soup With Tofu in gree nbowl

The Spruce 
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
390 Calories
28g Fat
26g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 390
% Daily Value*
Total Fat 28g 36%
Saturated Fat 18g 89%
Cholesterol 0mg 0%
Sodium 438mg 19%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 16%
Total Sugars 5g
Protein 16g
Vitamin C 28mg 139%
Calcium 373mg 29%
Iron 6mg 35%
Potassium 880mg 19%
*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 coconut milk

  • 2 small red chile peppers, or 1 jalapeño pepper, minced

  • 5 to 6 slices galangal

  • 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 chopped fresh cilantro

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.