Thai Spicy Soup Vegan
Warm your soul and awaken your taste buds with this Thai Spicy Soup Vegan recipe, a vibrant, plant-based delight packed with bold flavors and nourishing ingredients. Infused with the rich creaminess of coconut milk and the zesty spice of red Thai curry paste, this soup features a medley of colorful vegetables—like baby bok choy, red bell pepper, and carrots—complemented by tender tofu cubes for protein. A subtle balance of soy sauce, lime juice, and a touch of brown sugar creates a harmonious blend of savory, tangy, and slightly sweet flavors. Serve it over silky rice noodles or enjoy it on its own, garnished with fresh cilantro, green onions, and a kick of chili for extra heat. Quick to prepare in just 40 minutes, this one-pot vegan soup is both satisfying and easy to make, perfect for a cozy dinner or meal prepping during the week.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Red Thai curry paste
- 4 cups Vegetable broth
- 1 can (13.5 ounces) Coconut milk
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice, freshly squeezed
- 2 medium Carrots, thinly sliced
- 1 medium Red bell pepper, julienned
- 2 cups Baby bok choy, chopped
- 1.5 cups Mushrooms, sliced
- 1 block (14 ounces) Firm tofu, cubed
- 8 ounces Rice noodles (optional, for serving)
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 2 Green onions, sliced (for garnish)
- 1 Fresh red chili, sliced (optional, for extra spice)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the minced garlic and grated ginger to the pot. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for an additional 1 minute to release its flavors.
Pour in the vegetable broth and coconut milk. Stir well to combine and bring the mixture to a simmer.
Add the soy sauce, brown sugar, and lime juice. Stir to blend the flavors.
Add the sliced carrots, red bell pepper, mushrooms, and chopped baby bok choy to the pot. Simmer for 10-12 minutes until the vegetables are tender but still crisp.
Carefully add the cubed tofu to the soup, gently stirring to avoid breaking it.
If using rice noodles, prepare them according to package instructions and distribute into serving bowls.
Ladle the hot soup over the noodles (if using) or serve as-is in bowls.
Garnish with fresh cilantro, green onions, and optional red chili slices for extra heat.
Enjoy your vegan Thai spicy soup warm with an extra squeeze of lime if desired!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 20.8 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 389 mg | 30% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1534 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
