This Thai coconut soup perfectly balances the sour, sweet, salty, and spicy flavors that Thai food is famous for. It has a light, flavorful broth that is chalked full of tender vegetables. Plus, it makes great leftovers for the work week.
Thai Coconut Soup [Vegan, Gluten-Free]
- 4 cups vegetable broth
- 10 kaffir lime leaves, thinly sliced
- 2 small Thai chilis, halved lengthwise
- 2 cloves garlic, crushed
- 1-inch piece fresh galangal, minced
- 1 stalk lemongrass (white part only), split open
- 1 tablespoon olive oil
- 7 ounces tofu, drained, pressed and cut into bite-sized pieces
- 1 13.66-ounce can coconut milk
- 1 1/2 teaspoons coconut sugar
- 1 teaspoon vegan fish sauce
- 2 limes, juiced
- 10 grape tomatoes, halved
- 1 head of broccoli, steamed
- 2 large carrots, diced and steamed
- Fresh cilantro, for garnish
- Bean sprouts, for garnish
- Green onion, chopped, for garnish
- Bring the vegetable broth to a boil over medium heat in a large pot.
- Add the kaffir lime leaves, chiles, garlic, galangal, and lemongrass.
- Lower the heat to medium-low. Cover the pot and gently simmer it to let the ingredients infuse the broth. This should take about 10 minutes.
- While the soup is simmering, heat the olive oil over medium-high heat in a separate pan. Add the tofu and stir-fry until they turn a light golden brown. If desired, pour in a small amount of the broth – the tofu will sizzle and pop, creating a caramelized exterior.
- Remove from heat when the tofu is a deep golden brown and slightly crispy.
- Uncover the pot and stir in the tofu, coconut milk, sugar, vegan fish sauce, lime juice, tomatoes, broccoli, and carrots. Simmer for about 5 minutes. Sprinkle with salt and pepper.
- Ladle the soup into individual serving bowls. Garnish with cilantro, bean sprouts, and green onion, as desired. Be careful to avoid chewing the Thai chilis and lemongrass.