Vegan Thai Soup

Vegan Thai Soup


July 26, 2019

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

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

Vegan Thai Soup


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.

Yields 3-4 servings.


1/2 julienned red onion

1/2 julienned red bell pepper

3 sliced mushrooms

2 garlic cloves

1/2 inch piece of ginger root (about 1 cm), peeled and finely chopped

1/2 Thai chilli, finely chopped

2 cups vegetable broth or water (500ml)

1 14 ounce can coconut milk (400ml)

1 tbsp xylitol or erythritol

10 oz. tofu, cubed (275g)

1 tbsp tamari or soy sauce

1/2 juice of a lime

A handful of fresh cilantro, chopped


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