... Thai Vegan Coconut Soup | Dance of Stoves

Thai Vegan Coconut Soup

Vegan Thai Coconut Soup.- To make this vegan coconut Thai soup, you only need one pot, so it is a very clean recipe. In addition, it is vibrant and is quite versatile.
We love Thai food, especially Waleed, who is looking forward to going to South East Asia for the climate, landscapes, and food. 

Also Read: 10 Vegan Recipes In 30 Minutes Or Less

I like Japanese and Korean cuisine better, but I don't disgust any Asian dish as long as it is vegan.

Also Read: Chocolate And Hazelnut Truffles

Now that it is not very hot yet we have to take the opportunity to make soups and spoon dishes because in a couple of months they will not appeal so much unless you are like me, I like soup, and I could eat one at 40 degrees (I would say I have done on more than one occasion).

Also Read: Homemade Quinoa Milk {Vegan + Gluten Free}

Vegan Thai Coconut Soup.- To make this vegan coconut Thai soup, you only need one pot, so it is a very clean recipe. In addition, it is vibrant and is quite versatile.
The good thing about this soup is that it is straightforward and only takes one pot, so it is a reasonably clean recipe. 

Also Read: How To Make Cashew Milk - Step By Step

On the other hand, it can be easily adapted to the ingredients you have in the fridge; the only fundamental component is coconut milk. But, of course, I also always add chilli and tofu.

Also Read: How To Make Oat Milk - Step By Step

The original recipe from which I have been inspired is called Tom Kha Gai. 

Still, it includes chicken and vegetables that are not easy to find in Spain, so my version is different, but it is also vibrant and is healthier and lighter than the traditional one. Because of vegan.

Also Read: Simple Homemade Rice Milk

Vegan Thai Coconut Soup.- To make this vegan coconut Thai soup, you only need one pot, so it is a very clean recipe. In addition, it is vibrant and is quite versatile.
Mushrooms, in general, don't usually suit me; that's why we don't usually make many recipes with mushrooms, but I've been trying, and if I put them aside, I don't typically have problems, so we'll try to include them more because they tend to like them a lot, they are incredibly healthy and nutritious. And its texture is perfect for replacing meat in vegan dishes.

Also Read: 9 Vegetable Milk Recipes

Vegan Thai Coconut Soup.- To make this vegan coconut Thai soup, you only need one pot, so it is a very clean recipe. In addition, it is vibrant and is quite versatile.
Advice:

  • Use the vegetables you want; none are essential
  • If you don't like spicy dishes, skip the chilli.
  • Who can use no need to use Thai chilli, any other chilli, chilli or hot sauce?
  • Coconut milk is an essential ingredient, but you can try using only vegetable broth or add some vegetable milk that you want if you don't like it.
  • If you want the recipe to be lighter, you can add less coconut milk and more vegetable broth.
  • You can add any solid or liquid sweetener.
  • We use firm tofu, but any tofu will work.
  • Instead of using tamari or soy sauce, you can add salt.
  • Who can substitute the lime for lemon?
  • If you don't like coriander, substitute it with parsley or any aromatic herb or eliminate this ingredient.

Vegan Thai Coconut Soup.- To make this vegan coconut Thai soup, you only need one pot, so it is a very clean recipe. In addition, it is vibrant and is quite versatile.
Vegan Thai Coconut Soup

Vegan Thai Coconut Soup
You only need one pot to make this vegan coconut Thai soup, so it's a very clean recipe. It is vibrant and is quite versatile.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 15 mins
  • Total: 25 minutes
  • Servings: 3-4 (1x), 6-8 (2x), 9-12 (3x)
  • Category: Main Dish
  • Cuisine: Vegan, Thai

Ingredients SCALE (1x)

  • 1/2 red onion in julienne
  • 1/2 red bell pepper in julienne
  • Three sliced ​​mushrooms
  • Two cloves of garlic, finely minced
  • One piece of fresh ginger (1 to 2 cm), peeled and finely chopped
  • 1/2 fresh Thai chilli, finely chopped *
  • 2 cups of vegetable broth or water (500 ml)
  • A can of coconut milk (400 ml or 14 oz)
  • One tablespoon coconut or brown sugar
  • 275 g tofu (10 oz)
  • One tablespoon tamari or soy sauce
  • The juice of half a lime
  • A handful of fresh coriander

Ingredients SCALE (2x)

  • One red onion in julienne
  • One red bell pepper, julienned
  • Six sliced mushrooms
  • Four cloves of garlic, finely chopped
  • Two pieces of fresh ginger (2 or 4 cm), peeled and finely chopped
  • One fresh Thai chilli, finely chopped *
  • 4 cups of vegetable broth or water (1000 ml)
  • A can of coconut milk (400 ml or 14 oz)
  • Two tablespoon coconut or brown sugar
  • 550 g tofu (20 oz)
  • Two tablespoon tamari or soy sauce
  • The juice of half a lime
  • A handful of fresh coriander

Ingredients SCALE (3x)

  • 1 1/2 red onion julienned
  • 1 1/2 red bell pepper, julienned
  • Nine sliced mushrooms
  • Six garlic cloves, very minced
  • Three pieces of fresh ginger (3-6 cm), peeled and finely chopped
  • 1 1/2 fresh Thai chilli, finely chopped *
  • 6 cups of vegetable broth or water (1500 ml)
  • A can of coconut milk (400 ml or 14 oz)
  • Three tablespoon coconut or brown sugar
  • 825 g tofu (30 oz)
  • Three tablespoon tamari or soy sauce
  • The juice of half a lime
  • A handful of fresh coriander

Instructions

  1. We put all the vegetables (onion, red pepper, mushrooms, garlic, ginger and chilli) in a pot along with the vegetable broth or water, coconut milk and sugar.
  2. When it comes to a boil, lower it to medium heat and cook for about 5 minutes.
  3. Add the diced tofu and cook for five more minutes.
  4. Remove from the heat and add the tamari or soy sauce, the lime juice and the chopped coriander, stir and our soup is ready to serve.
  5. The soup can last in the fridge for about five days and can also be frozen.

Notes

  • * You can use any chilli or chilli. Depending on what it is, you will have to add more or less quantity.

Nutrition

  • Serving Size: 1/4 of the recipe 
  • Calories: 339 
  • Sugar: 5.3 g 
  • Sodium: 297.4 mg 
  • Fat: 27.6 g 
  • Saturated fat: 19.7 g 
  • Carbohydrates: 15.6 g 
  • Fiber: 3.2 g 
  • Protein: 14.8 g

Post a Comment

0 Comments

–>