A delicious one-pot Vegan Thai soup that's easy to make and add all of your favourite veggies to, for maximum flavour.
0.50 julienned red onion
0.50 julienned red bell pepper
3 sliced mushrooms
2 garlic cloves
0.50 inch piece of ginger root (about 1 cm), peeled and finely chopped
0.50 Thai chilli, finely chopped
2 vegetable broth or water (500ml)
1 14 ounce can coconut milk (400ml)
1 tbsp xylitol or erythritol
10 tofu, cubed (275g)
1 tbsp tamari or soy sauce
0.50 juice of a lime
A handful of fresh cilantro, chopped
1
Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and xylitol/erythritol in a large pot.
2
Bring it to a boil and then cook over medium heat for about 5 minutes.
3
Add the tofu and cook for 5 minutes more.
4
Remove from the heat, add the tamari, lime juice and fresh cilantro. Stir and serve.
5
Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.
CategoryDinnerCuisineKetogenic-Vegan
Ingredients
0.50 julienned red onion
0.50 julienned red bell pepper
3 sliced mushrooms
2 garlic cloves
0.50 inch piece of ginger root (about 1 cm), peeled and finely chopped
0.50 Thai chilli, finely chopped
2 vegetable broth or water (500ml)
1 14 ounce can coconut milk (400ml)
1 tbsp xylitol or erythritol
10 tofu, cubed (275g)
1 tbsp tamari or soy sauce
0.50 juice of a lime
A handful of fresh cilantro, chopped