Thai Coconut Tofu Soup

Aug 22, 2011 at 1:54 p.m. ET

Hot and spicy, delicious and filling, this Thai-inspired vegan coconut soup is the perfect vegan lunch to help you beat the midday slump, and will be a welcome vegan dinner when the cool autumn days arrive.

Thai Coconut Tofu Soup

Serves 4


    • 1 pound extra firm tofu, pressed, cut into cubes

    • 2 tablespoons tamari sauce

    • 1 tablespoon brown sugar

    • 1 clove garlic, minced

    • 3 cups vegetable broth

    • 2 stalks lemongrass, crushed

    • 1 (2-inch) fresh ginger, peeled, minced

    • Zest of 1 lime, cut into long strips

    • 3 cups coconut milk

    • 8 ounces sliced mushrooms

    • Juice of 2 limes

    • 2 Thai chiles, thinly sliced

    • 3 tablespoons minced fresh cilantro plus more for garnish

    • Steamed jasmine rice to serve


    1. In a medium bowl, combine tofu, tamari, brown sugar, and garlic.

    1. In a large saucepan, combine broth, lemongrass, ginger, and lime zest. Bring to a boil.

    1. Lower heat and simmer for 10 minutes. Stir in coconut milk and mushrooms and bring soup back to a simmer.

    1. Gently toss tofu and add to the soup. Stir in lime juice, chiles, and 3 tablespoons cilantro. Simmer for 5 minutes.

    1. Ladle into bowls and garnish with cilantro. Serve with rice.

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