Vegan Coconut Curry Soup with Lemongrass and Tofu

Servings: 4 | 30 minutes | 300 kcal

This recipe is inspired by the traditional Thai coconut soup, also known as Tom Kha Tofu, which is usually non-vegan. I've adapted the recipe to make it vegan-friendly without compromising on the traditional flavors.

I remember the first time I tried this delicious soup while exploring the streets of Bangkok. The aroma of the lemongrass, the taste of coconut milk, and the silky tofu just melted in my mouth. I knew instantly that I had to recreate this at home. Now, I've veganized it for everyone to enjoy!

Ingredients

2 pieces lemongrass stalks
3 pieces garlic
2 pieces red chillies
400 ml coconut milk
200 grams firm tofu
100 grams mushrooms
4 pieces kaffir lime leaves
2 teaspoons lime juice
2 teaspoons soy sauce
500 ml vegetable broth
1 cup coriander

Instructions

In a large pot, combine lemongrass, garlic, red chillies, vegetable broth and bring it to a boil.
Reduce heat and add kaffir lime leaves, coconut milk, and sliced mushrooms. Let it simmer for about 10 minutes.
Cut tofu into small cubes and add them to the soup. Simmer for another 10 minutes.
Remove from heat and add lime juice, soy sauce, and coriander leaves. Stir well.
Serve hot with jasmine rice if desired. Enjoy your Vegan Coconut Curry Soup!