Name: Vegan Thai Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 14
Cuisine: Ketogenic-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

A delicious one-pot Vegan Thai soup that's easy to make and add all of your favourite veggies to, for maximum flavour.

Prep Time10 minsCook Time15 minsTotal Time25 minsDifficultyBeginnerYields14 Servings

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

Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and xylitol/erythritol 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.

CategoryDinnerCuisineKetogenic-Vegan

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