Thai Coconut Tofu Soup

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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