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Thai Coconut Chicken Soup Recipe

A vegan Thai coconut chicken soup—creamy, aromatic, and vibrant with herbs, tofu, and vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Coconut milk: 2 cups
  • Vegetable broth: 3 cups
  • Firm tofu: 1 block cubed
  • Mushrooms: 2 cups sliced
  • Carrots: 1 cup thinly sliced
  • Onion: 1 medium diced
  • Garlic: 4 cloves minced
  • Ginger: 1 tbsp grated
  • Lemongrass stalk: 1 smashed
  • Lime juice: 2 tbsp
  • Soy sauce or tamari: 2 tbsp
  • Red chili: 1 sliced
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Fresh cilantro: 2 tbsp chopped

Method
 

  1. Heat a large pot over medium heat.
  2. Add onion, garlic, and ginger; sauté 5 minutes.
  3. Stir in mushrooms, carrots, and tofu; cook 5 minutes.
  4. Add broth, coconut milk, lemongrass, soy sauce, salt, and pepper.
  5. Simmer gently for 15 minutes.
  6. Stir in lime juice and chili slices.
  7. Garnish with cilantro and serve hot.

Notes

Nutritional Values (per serving)

  • Calories: 280
  • Total Fat: 17g
  • Saturated Fat: 9g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 12g

Vitamins and Minerals (per serving)

  • Vitamin C: 20%
  • Iron: 15%
  • Calcium: 13%
  • Vitamin A: 18%
  • Potassium: 14%

Additional Notes/Tips

  • Use rice noodles for a heartier version.
  • Swap tofu for tempeh for extra protein.
  • Add kaffir lime leaves for authentic depth.
  • Adjust chili for your preferred heat level.