Vegan Thai Coconut Soup

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5 from 1 vote

This tasty Thai soup is full of veggies in a sweet, sour and spicy broth. Each mouthful is a party in your mouth.

Prep Time15

Cook Time35

Total Time50

Course: Soups

Cuisine: Asian

Diet: Vegan

Servings: servings

Calories: 367kcal

Author: Kathy Carmichael

Ingredients

5 cloves garlic minced
1 medium yellow onion cut into thin slivers
3 Tablespoons vegan Red Thai Chili Paste
16 ounces portobello mushrooms sliced thin (or any mushrooms of choice)
8 cups Imagine No Chicken Broth
3 stalks lemongrass pounded (remove after cooking)
1- inch galangal root or 1-inch ginger root, cut into three large sections (remove after cooking)
1 head broccoli florets cut into bite sized pieces
1 red bell pepper cut into bite sized chunks
26 ounces full fat or low-fat coconut milk 2 cans
1 piece kombu remove after cooking
3 Tablespoons brown sugar
1 lime juiced and zested
Salt and pepper to taste

GARNISH (optional)

cilantro
lime juice zest
Sriracha
Red Pepper Flakes
Fresh red chilies

Instructions

In a large soup pot, saute onions and garlic until onions are translucent.
Add Thai Chili paste and cook for a few minutes
Add only the thick coconut cream at the top of the can, leaving the remaining coconut milk for later
Stir for a few minutes
Add mushrooms and 4 cups of broth.
Now, add smashed lemongrass stalks and three pieces of galangal root or ginger
Bring to a boil, add an additional 4 cups of broth, red peppers, broccoli and any other vegetables you choose to use.
Bring to a boil again, and reduce heat to simmer.
Add remaining coconut milk. lime juice and zest and red pepper flakes
Simmer for about 20 minutes
Remove lemongrass stalks and galangal root
Label into bowls and add garnishes as desired.

Notes

For those of you who like to meal prep, this soup freezes well and reheats perfectly to bring to work. This time, I was smart and doubled up the thai coconut soup recipe, so everyone had lunch today.

Nutrition