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Spicy Thai Coconut Soup Recipe

Vegan Thai-inspired soup featuring creamy coconut milk, aromatic herbs, and warming spice for a cozy, flavorful meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 tbsp coconut oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 –2 red chilies sliced (adjust to taste)
  • 1 stalk lemongrass smashed and chopped
  • 4 cups vegetable broth
  • 1 can 14 oz coconut milk
  • 200 g mushrooms sliced
  • 200 g firm tofu cubed
  • 2 tbsp soy sauce or tamari
  • Juice of 1 lime
  • Fresh cilantro for garnish

Method
 

  1. Heat coconut oil in a large pot; sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
  2. Add sliced chilies and lemongrass; cook 1–2 minutes to release aroma.
  3. Pour in vegetable broth and coconut milk; bring to a gentle boil.
  4. Stir in mushrooms and tofu; simmer 10 minutes until tender.
  5. Season with soy sauce and lime juice; remove lemongrass pieces.
  6. 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.