Thai Coconut Soup Recipe

Discover a vibrant fusion of creamy coconut milk, aromatic lemongrass, and zesty Thai red chilies in this Thai Coconut Soup Vegetarian masterpiece. The rich broth, enhanced by tofu and mushrooms, offers a satisfying blend of spice with a tangy lime finish. Enjoy the comforting harmony of flavors in every spoonful.

I’m excited to share my recipe for this Thai Coconut Soup that i love from Thai restaurants. This vegan soup packs a punch with nutrient dense ingredients like 1 can of full-fat coconut milk and 1 cup of hearty vegetable broth.

I use a stalk of lemongrass cut into 2 inch pieces and 3 thin slices of galangal (or ginger if you cant find galangal) to add a fresh, zesty flavor. Tossed in are 4 torn kaffir lime leaves and a thinly sliced shallot that bring a bright, citrus note which pairs perfect with the heat of 2 to 3 Thai red chilies.

I add 200 grams of firm, pressed tofu and 8 oz of sliced mushrooms to make it filling and add protein. A splash of soy sauce, juice from 1 lime and a pinch of salt tie it all together.

Its a wholesome soup loaded with vitamins and healthy fats that makes it both comforting and nutritious. Fresh cilantro is sprinkled on top for garnish.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, the mix of coconut milk, lemongrass and lime leaves gives it a super fresh, tangy flavor that makes my taste buds go crazy. I mean, it reminds me of those delicious Thai restaurants I used to go to. Secondly, I like that it’s vegan. I feel good knowing that I’m eating something that’s both healthy and cruelty-free, especially with all that yummy tofu and mushrooms soaking in those spices. Lastly, I appreciate how easy it is to make at home. Even though it seems fancy with all its herbs and spices, the steps are pretty simple, and it comes together fast even if I’m in a bit of a rush.

Ingredients

• Coconut milk gives the soup a creamy texture and healthy fats, adding a subtle sweetness.
• Lemongrass provides citrus brightness and herbal aroma, elevating broth with a refreshing zing.
• Galangal is an earthy, aromatic root; it adds warmth and complexity while balancing flavors nicely.
• Thai red chilies bring fiery spice with antioxidants, enhancing both flavor and metabolism.
• Tofu is an excellent plant protein that soaks up citrus and spice, adding a soft, satisfying texture.
• Mushrooms are nutritious and low-calorie; they contribute umami flavor and earthy notes for hearty comfort.
• Kaffir lime leaves infuse a tangy citrus aroma, brightening the soup with a subtle zing.
• Shallot is mildly sweet and savory, adding depth and slight crunchiness when lightly cooked.
• Soy sauce or coconut aminos are salty and umami-packed, balancing tang without overpowering spices.

Ingredient Quantities

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 stalk lemongrass, smashed and cut into 2 inch pieces
• 3 thin slices of galangal (or ginger if you cant find galangal)
• 4 kaffir lime leaves, torn slightly
• 1 shallot, thinly sliced
• 2 to 3 Thai red chilies, sliced (adjust depending on how spicy you like it)
• 200 grams firm tofu, pressed and cubed
• 8 oz mushrooms (shiitake or white button), sliced
• 1 tablespoon soy sauce or coconut aminos
• Juice from 1 lime
• A pinch of salt
• Fresh cilantro for garnish

How to Make this

1. In a medium pot, combine the coconut milk with the vegetable broth then add your smashed lemongrass pieces, the thin galangal slices, and the torn kaffir lime leaves. Bring it to a gentle simmer over medium heat.

2. Toss in the thinly sliced shallot and red Thai chilies into the broth, letting all the flavors start to marry.

3. Let the mixture simmer for about 5 minutes so that the herbs infuse the liquid.

4. Carefully add in the cubed tofu and sliced mushrooms to the pot.

5. Allow the soup to simmer for another 5 to 7 minutes until the mushrooms turn tender.

6. Stir in the soy sauce (or coconut aminos) and a pinch of salt.

7. Remove the pot from heat then squeeze in the juice from the lime and stir well.

8. Give the soup a quick taste and adjust any seasoning if needed.

9. If you want a cleaner sip, you can remove the lemongrass, galangal, and kaffir lime leaves before serving.

10. Serve in bowls and top each with fresh cilantro for garnish. Enjoy your delicious homemade Thai coconut soup!

Equipment Needed

1. Medium pot – used to simmer the coconut milk, broth, and herbs
2. Cutting board – for chopping and prepping lemongrass, galangal, kaffir lime leaves, shallot, chilies, mushrooms, and tofu
3. Chef’s knife – for slicing all your ingredients
4. Measuring cup – to measure out vegetable broth and ensure the right amounts
5. Ladle – for stirring the soup and serving it into bowls
6. Citrus juicer – to squeeze fresh lime juice (you can use a fork or your hand if you don’t have one)
7. Serving bowls – for presenting your delicious Thai coconut soup
8. Strainer – optionally, to remove lemongrass, galangal, and lime leaves before serving

FAQ

Thai Coconut Soup Recipe Substitutions and Variations

• Instead of full-fat coconut milk you can use coconut cream mixed with water to get a similar creaminess
• If you cant find lemongrass try using a mix of lemon zest and extra lime leaves to keep that citrus flavor
• If galangal isn’t available, ginger works just fine although its a bit different in flavor
• Without kaffir lime leaves, add a little extra lime juice and lemon zest to brighten up the soup
• For Thai red chilies, a pinch of red chili flakes or some slices of jalapeno can be used if you’re looking for heat

Pro Tips

1. When you’re prepping the aromatics like lemongrass and galangal, make sure you really bruise them well so they release a lot of flavor into the soup, but remember to pull them out before serving so nobody bites into a tough piece.

2. Be careful handling the tofu so it doesn’t fall apart, especially once it’s been in the simmering broth—you want it to stay hold its shape and texture.

3. Always taste as you go, cuz every batch of ingredients can be a bit different; a quick taste before finishing will help you adjust the lime juice, salt or soy sauce to get that perfect balance.

4. If you like your soup extra rich, let the broth simmer a few minutes longer with all the herbs so that all the flavors really meld together, but don’t overdo it or you might lose the freshness of the lime and chilies.