Description
A light Thai vegetable soup recipe, flavored with authentic herbs along with hearty vegetables, coconut milk, and tofu. It’s vegan and gluten-free friendly.
Ingredients
Scale
- 1 can (13.66 fl oz) unsweetened coconut milk (I like Thai Kitchen brand.)
- 2 cups chicken bone broth, or regular chicken broth, or vegetable broth or water if vegetarian
- 1/2 cup pumpkin purée (optional, I like Farmer’s Market Organic Pumpkin)
- 1/4 cup galangal, sliced
- 1 stalk lemongrass, sliced into 1-inch long pieces
- 1/4 cup onion, sliced
- 1 cup broccoli florets, chopped
- 1/2 cup carrot, sliced
- 1/2 cup firm tofu, sliced
- 1 Roma tomato, sliced
- 1 cup mushroom, sliced
- 2 tablespoons fish sauce or soy sauce, or coconut aminos if veganÂ
- 1 teaspoon brown sugar
- Salt to taste
- 2 tablespoons lime juice
- 1 stem spring onion, finely chopped
- 1/2 teaspoon red pepper flakes
- Fresh cilantro leaves for garnishing and lime wedges for serving
Instructions
- Mix coconut milk, broth or water, and pumpkin purée in a large pot. Stir and bring to a boil.
- Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan; cook over high heat for 2 -3 minutes or until fragrant.
- Add tofu, tomato, and mushroom, bring to a boil again. Continuing cooking until vegetables are done.
- Season with fish sauce (soy sauce or coconut aminos), sugar, and a pinch of salt to taste.
- Turn off the heat. Discard the lemongrass and galangal. Stir in lime juice, spring onion, and crushed chilies.
- Dish and garnish with cilantro leaves. Enjoy!
Notes
Recipe adapted from The Chiang Mai Thai Farm Cooking School Recipe Book
Nutrition
- Serving Size: 1
- Calories: 201
- Sugar: 2.9g
- Sodium: 138.6mg
- Fat: 14.8g
- Saturated Fat: 11g
- Carbohydrates: 10.7g
- Fiber: 2.2g
- Protein: 9.9g
- Cholesterol: 2.5mg
