Spicy Thai Coconut Soup Recipe
Spicy Thai Coconut Soup proves plant-based meals can flirt with flavor without begging for attention or dairy.
Coconut milk swirls luxuriously while lemongrass and lime leaves crash the broth party with sass and bold aroma.
Chilies add drama, warming the soul without setting off the smoke alarm—promise.
Mushrooms and tofu provide texture, absorbing spice like a pro while pretending they didn’t just witness your spice bravado.
Garnish with fresh cilantro, sip slowly, and remember: soup this vibrant deserves compliments, a confident strut, and maybe a cheeky Instagram story.
Spicy Thai Coconut Soup Recipe
Vegan Thai-inspired soup featuring creamy coconut milk, aromatic herbs, and warming spice for a cozy, flavorful meal.
Ingredients
Method
- Heat coconut oil in a large pot; sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
- Add sliced chilies and lemongrass; cook 1–2 minutes to release aroma.
- Pour in vegetable broth and coconut milk; bring to a gentle boil.
- Stir in mushrooms and tofu; simmer 10 minutes until tender.
- Season with soy sauce and lime juice; remove lemongrass pieces.
- Serve hot, garnished with fresh cilantro.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 15g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
Vitamins & Minerals (per serving)
- Vitamin A: 10%
- Vitamin C: 25%
- Calcium: 6%
- Iron: 12%
- Vitamin K: 8%
Notes & Tips
- Adjust chili quantity for mild or fiery heat.
- Roasting mushrooms beforehand enhances umami.
- Substitute tofu with tempeh for a nuttier flavor.
- Use fresh lime juice for bright, zesty finish.
- Blend partially for a creamier, velvety soup if desired.
