Vegan Thai Coconut Milk Soup With Tofu

Name: Vegan Thai Coconut Milk Soup With Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1/2 red onion, sliced; 3 cloves garlic, minced; 1 carrot, sliced thin; 1 cup shiitake mushrooms, sliced; 1 1/2 cups vegetable broth; 1 (12-ounce) can coconut milk; 2 small red chile peppers, or 1 jalapeño pepper, minced; 5 to 6 slices ginger; 5 to 6 (1-inch) slices lemongrass; 1 (16-ounce) package tofu, chopped into 1-inch cubes; 1 lime, juiced; Salt, to taste; 1/4 cup chopped fresh cilantro

A flavorful vegan Thai coconut soup with tofu and vegetables, featuring a rich coconut milk base and aromatic spices.

⭐ 4 (51 reviews) Prep: 15 minCook: 15 minTotal: 30 minYields: 4 servings

Category Tags:

Side Dish Appetizer Lunch Soup

Cuisine Tags:

Thai

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Instructions

In a large pot, saute onion, garlic, sliced carrots, and shiitake mushrooms in oil until lightly cooked.
Reduce heat to low, then add vegetable broth, coconut milk, minced chili peppers, sliced ginger, lemongrass, tofu, and lime juice.
Simmer for at least 15 minutes, then taste and season with salt as needed.
Stir in fresh chopped cilantro just before serving.

Nutritional Info (per serving)

Calories: 331 kcal

Carbohydrate: 13 g

Cholesterol: 0 mg

Fiber: 3 g

Protein: 15 g

Saturated Fat: 18 g

Sodium: 429 mg

Sugar: 4 g

Fat: 28 g

Unsaturated Fat: 0 g