Thai Coconut Soup

The flavor of coconut is at its savory best in this creamy, spicy soup.

Serves 4

What You Need:

  • 2-1/2 cups vegetable stock
  • 1/4 cup fresh galangal or ginger, grated
  • Juice and zest of 1 lime
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tamari
  • 2 tablespoons light brown sugar
  • 1 tablespoon Asian chili paste (or to taste)
  • 2 14-ounce cans unsweetened coconut milk
  • 8 ounces extra-firm tofu, drained and cut into 1/4-inch dice
  • 8 ounces white mushrooms, sliced

What You Do:

  1. In a large saucepan, combine the stock, ginger, lime juice and zest, lemon juice, tamari, brown sugar and chili paste. Bring to a boil, reduce heat to low, and simmer for 2 to 3 minutes, stirring to dissolve the sugar.
  2. Add the coconut milk, tofu and mushrooms, and simmer until the flavors have combined and the mushrooms are soft, about 5 minutes. Serve hot.

 Comments

More Recipes

Sweet Cashew Spread

With its slight hint of cinnamon, we know you’ll be sweet on this versatile cashew spread.
Read More »

Grilled Vegetable Pizza

Celebrate the warm days of summer with perfectly grilled veggie pizza.
Read More »

Peanut Noodle Salad

Slightly spicy peanut sauce enlivens this deliciously simple noodle salad.
Read More »

Seasonal Berry Cobbler

This stunning, summer treat is the perfect dessert for Fourth of July cookouts and picnics, and pairs perfectly with a dollop of Vanilla Bean Whipped Crème.
Read More »

Dijon Macaroni Salad

Spice up your Fourth of July barbecue with the perfect macaroni salad.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »