Thai · Dinner
Vegan Coconut Vegetable Soup
Vegan Thai soup built on coconut milk simmered with lemongrass, ginger, and lime, filled with tofu, mushroom, bell pepper, and bok choy. Balanced with lime juice and soy sauce for tangy salty depth, finished with cilantro and scallion, served hot in a deep bowl.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
365Calories
15.8gProtein
27.1gFat
19.4gCarbs
8.3gSugar
4.9gFiber
1210mgSodium
0mgChol
19.6gSat Fat
780mgPotassium
210mgCalcium
4.1mgIron
0mcgVitamin B12
48mgVitamin C
vegan
vegetarian
low-carb
low-calorie
spice-route
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Cube the tofu and slice the mushrooms, bell pepper, chili, ginger, and scallion. Bruise the lemongrass and separate the bok choy leaves.
2
Sweat
Warm the oil in a medium saucepan over medium heat and sweat the lemongrass and ginger for 1 minute until fragrant.
3
Simmer
Pour in the coconut milk and vegetable stock, bring to a gentle simmer over medium heat for 5 minutes until small bubbles form steadily.
4
Simmer
Add the tofu, mushrooms, and bell pepper; simmer over medium-low heat for 6 minutes until the mushrooms soften and turn glossy.
5
Finish
Stir in the bok choy leaves and cook over medium-low heat for 2 minutes until they wilt and turn bright green.
6
Finish
Remove from heat and stir in the soy sauce, lime juice, sugar, and sliced chili. Taste and adjust balance.
7
Plate
Ladle into a deep bowl, discard lemongrass if preferred, and scatter cilantro and scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 1 1/2 cup180ml, half of a 13.5 fl oz can coconut milk
- 1 cup240ml vegetable stock
- 22 stalk lemongrass
- 2 tbsp2 tbsp fresh ginger
- 66 fresh mushrooms
- 11 red bell pepper
- 11 small bok choy
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp lime juice
- 11 fresh chili
- 4 tbsp4 tbsp cilantro
- 22 scallion
- 1 tsp1 tsp sugar
- 1 tbsp1 tbsp vegetable oil
