Vegan Spicy Thai-Inspired Coconut Soup

Dive into a bowl of flavor-packed comfort with this Vegan Spicy Thai-Inspired Coconut Soup, a tantalizing blend of bold spices and creamy coconut goodness. This plant-based recipe features fragrant ingredients like lemongrass, garlic, and ginger, combined with a spicy kick from vegan red curry paste. Loaded with hearty mushrooms, protein-rich tofu, and vibrant vegetables like carrots and baby spinach, this soup is a nourishing, one-pot meal ready in just 40 minutes. A touch of lime juice, soy sauce, and brown sugar balances the flavors with a perfect harmony of tangy, salty, and sweet. Whether you're craving a cozy dinner or need a quick, satisfying meal, this vegan Thai soup is a delicious way to warm up your taste buds. Garnish with fresh cilantro and optional chili flakes for an extra burst of flavor, and serve piping hot for a satisfying feast.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon coconut oil
• 1 small, thinly sliced red onion
• 3 cloves, minced garlic
• 1 tablespoon, grated fresh ginger
• 1 stalk, smashed and cut into 3-inch pieces lemongrass stalk
• 2 tablespoons red curry paste (vegan)
• 4 cups vegetable broth
• 1 14-ounce can unsweetened coconut milk
• 2 cups, sliced mushrooms (shiitake or button)
• 1 block (14 ounces), cubed tofu
• 1 medium, julienned or thinly sliced carrot
• 2 cups baby spinach
• 2 tablespoons lime juice
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon brown sugar
• 1 small handful, chopped fresh cilantro
• 1 optional, to taste red chili or chili flakes

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the sliced red onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.

Step 3

Add the smashed lemongrass stalk and red curry paste. Cook for another minute, stirring to combine and release the aromas.

Step 4

Pour in the vegetable broth and bring to a simmer. Let the broth simmer for 5 minutes to infuse the flavors of the lemongrass.

Step 5

Stir in the coconut milk and bring the mixture back to a gentle simmer.

Step 6

Add the sliced mushrooms, cubed tofu, and julienned carrot. Cook for 7-10 minutes until the vegetables are tender.

Step 7

Stir in the baby spinach and cook for 1-2 minutes until wilted.

Step 8

Add lime juice, soy sauce (or tamari), and brown sugar. Taste and adjust seasoning as needed. Add red chili or chili flakes for extra heat if desired.

Step 9

Remove the lemongrass stalk before serving.

Step 10

Ladle the soup into bowls, garnish with fresh cilantro, and serve hot. Enjoy!

Nutrition Facts

Serving size	(2709.1g)

Amount per serving	% Daily Value*
Calories	1569.4

Total Fat 65.0g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 5096.5mg	0%
Total Carbohydrate 169.5g	0%
Dietary Fiber 42.4g	0%
Total Sugars 42.3g
Protein 101.2g	0%

Vitamin D 0IU	0%
Calcium 2483.3mg	0%
Iron 38.7mg	0%
Potassium 5058.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 24.3%

Carbs: 40.7%