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


  1. Bring the vegetable broth to a boil over medium heat in a large pot.
  2. Add the kaffir lime leaves, chiles, garlic, galangal, and lemongrass.
  3. 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.
  4. 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.
  5. Remove from heat when the tofu is a deep golden brown and slightly crispy.
  6. 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.
  7. 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.