Vegan Thai Soup
You only need one pot to make this delicious vegan Thai soup. It's made with easy to get ingredients and you can add your favorite veggies.
Servings: 4
Calories: 339kcal
Ingredients
- ½ julienned red onion
- ½ julienned red bell pepper
- 3 sliced mushrooms
- 2 cloves of garlic finely chopped
- ½-inch piece of ginger root peeled and finely chopped
- ½ Thai chili finely chopped*
- 2 cups vegetable broth or water
- 1 14-ounce can coconut milk
- 1 tablespoon coconut cane or brown sugar
- 10 oz firm tofu cubed
- 1 tablespoon tamari or soy sauce
- The juice of half a lime
- A handful of fresh cilantro chopped
Instructions
- Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and sugar in a large pot.
- Bring it to a boil and then cook over medium heat for about 5 minutes.
- Add the tofu and cook for 5 minutes more.
- Remove from the heat, add the tamari, lime juice and fresh cilantro. Stir and serve.
- Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.
Notes
* Feel free to use any type of chili you want.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 15.6g | Protein: 14.8g | Fat: 27.6g | Saturated Fat: 19.7g | Sodium: 297.4mg | Fiber: 3.2g | Sugar: 5.3g