This delicious, easy to make Vegan Thai Coconut Soup is also gluten free! Perfect for a quick weeknight meal! Make in 30 minutes!
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It’s soup season! I don’t know about you, but one of my favorite things about cold days and evening is to curl up with a bowl of good soup.
Some days during the week, I REALLY want to get off work and just make a quick soup, but that’s easier said than done.
Luckily, I have this great Vegan Thai Coconut soup ( that is also gluten free) that is perfect for a quick cozy weeknight meal.
Ingredients needed for this easy Vegan Thai Coconut Soup
Coconut milk
Vegetable stock
Tofu
Oyster mushrooms
Lemongrass
Galangal
Kaffir lime leaves
Palm sugar or light brown sugar
Light Soya sauce
Lime juice
Fresh red chillies
Salt (depending on how salty the vegetable stock is)
Vegatable Stocks
Spring onion
How to Make it
It’s so easy!
- Take the vegetable stock in a large pan and place it over medium heat.
- Once the stock comes to a gentle boil, reduce the heat to low.
- Add the coconut milk.
- Slice the galangal, tear the kaffir lime leaves, lightly bash the lemongrass stock and chop it into big pieces and add all these to the pan.
- Let this simmer for about 6-8 mins.
- Now add in the smashed chillies, sliced tofu, sliced mushrooms, soya sauce, sugar and salt to the pan.
- Let it simmer for a further 5-6 minutes or until the mushrooms are cooked.
- Now take the pan off heat and add in the lime juice 1 tbsp at a time, give it a taste and add more if you need.
And it’s DONE! You can serve this soup hot and topped with chopped spring onions
Sounds good right! Well, get all of your ingredients and enjoy!
Vegan Thai Coconut Soup
Equipment
Ingredients
- 400 ml – Coconut milk
- 1 ½ cups – Vegetable stock
- 250 g – Tofu
- 150 g – Oyster mushrooms
- 1 stock – Lemongrass
- 10-12 slices – Galangal
- 5 Kaffir lime leaves
- 1 tsp – Palm sugar or light brown sugar
- 2 tbsp – Light Soya sauce
- 2-3 tbsp – Lime juice
- 2-3 Fresh red chillies
- ½ – 1 tsp – Salt depending on how salty the vegetable stock is
- 1-2 Stocks – Spring onion
Instructions
- Take the vegetable stock in a large pan and place it over medium heat.
- Once the stock comes to a gentle boil, reduce the heat to low.
- Add the coconut milk.
- Slice the galangal, tear the kaffir lime leaves, lightly bash the lemongrass stock and chop it into big pieces and add all these to the pan.
- Let this simmer for about 6-8 mins.
- Now add in the smashed chillies, sliced tofu, sliced mushrooms, soya sauce, sugar and salt to the pan.
- Let it simmer for a further 5-6 minutes or until the mushrooms are cooked.
- Now take the pan off heat and add in the lime juice 1 tbsp at a time, give it a taste and add more if you need.
- Serve this soup hot topped with chopped spring onions.