This Vegan Thai Coconut Soup is a warm hug in a bowl! It’s creamy, comforting, and full of fresh flavors like coconut milk, veggies, and herbs.
Slurping this soup is the best part! I love how easy it is to whip up during a busy week. Plus, it’s a great way to impress friends with something delicious and healthy!
Key Ingredients & Substitutions
Coconut Oil: This is great for giving a subtle nutty flavor to the soup. If you don’t have coconut oil, olive oil or avocado oil can work too, but they won’t give the same tropical vibe.
Mushrooms: I recommend using cremini or button mushrooms for their texture and flavor. If you’re looking for something different, shiitake mushrooms add a nice earthiness. You can skip mushrooms for a lighter soup.
Bamboo Shoots: These add a crunchy texture, but they’re optional. You can replace them with sliced bell peppers or omit them for a simpler soup.
Thai Red Chilies: Adjust these for your spice level. If you can’t find fresh ones, use a pinch of red pepper flakes or a few dashes of hot sauce.
Coconut Milk: Full-fat coconut milk gives the soup creaminess. Light coconut milk works, but it won’t be as rich. If you’re avoiding coconut, try unsweetened almond milk, but the flavor will change.
Soy Sauce/Tamari: Tamari is a gluten-free option if needed. You can also use coconut aminos for a soy-free alternative.
How Do I Get the Best Flavor from the Garlic and Ginger?
The garlic and ginger bring a lot of flavors to this soup but must be cooked correctly. Here’s how to do it:
- Always add these ingredients after the mushrooms because they can burn easily.
- Cook on medium heat for just 1-2 minutes until fragrant; don’t let them brown.
- If you want a more intense flavor, you can add a bit more ginger or garlic, but start small and taste as you go!
How Can I Adjust the Soup’s Thickness?
If you want a thicker soup, here are a couple of options:
- Add less vegetable broth at the beginning. Start with 2 cups, then adjust as it simmers.
- Blend a portion of the soup after cooking and mix it back in for a creamy consistency.
How to Make Vegan Thai Coconut Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon coconut oil
- 1 cup mushrooms, sliced (such as cremini or button mushrooms)
- 1 cup bamboo shoots, sliced (optional)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 Thai red chilies, sliced (adjust for spice preference)
- 3 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sugar (coconut sugar preferred)
- 1/4 cup green onions, sliced
- Fresh cilantro leaves, chopped, for garnish
- Lime wedges for serving
- Salt to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, for a total time of about 25 minutes. It’s quick and easy, making it a perfect option for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Heat the Coconut Oil:
In a large pot, warm the coconut oil over medium heat. This will give your soup a rich coconut flavor right from the start!
2. Sauté the Mushrooms and Bamboo Shoots:
Add the sliced mushrooms to the pot. If you’re using bamboo shoots, add those too! Sauté them for about 5 minutes until the mushrooms are tender and slightly golden.
3. Add Garlic, Ginger, and Chilies:
Stir in the minced garlic, grated ginger, and the sliced Thai red chilies. Cook everything for another 1-2 minutes, letting the delicious aromas fill your kitchen.
4. Pour in the Vegetable Broth:
Pour the vegetable broth into the pot and bring it to a gentle boil. This is where all the flavor begins to mix!
5. Add the Creamy Coconut Milk:
Reduce the heat and stir in the coconut milk, soy sauce, lime juice, and sugar. This will create that creamy, delightful broth.
6. Let It Simmer:
Allow your soup to simmer for 5-7 minutes. This step lets all the flavors meld together beautifully. Feel free to taste it and adjust salt or lime juice to your liking!
7. Garnish and Serve:
Ladle the soup into bowls and garnish each bowl with sliced green onions and chopped cilantro. Don’t forget to add a wedge of lime for that zesty kick!
8. Enjoy:
Serve hot and enjoy each comforting spoonful of this Vegan Thai Coconut Soup!
Can I Use Other Vegetables in This Soup?
Absolutely! This soup is quite flexible. You can add bell peppers, zucchini, or even spinach for extra nutrition. Just make sure to add any firmer vegetables early in the cooking process so they have time to soften.
How Can I Make This Soup Spicier?
If you love heat, consider adding more Thai red chilies or a few dashes of sriracha or chili paste to the broth. You can also sprinkle some crushed red pepper flakes right before serving for an extra kick!
Can I Store Leftovers?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. If the soup thickens after refrigeration, simply add a splash of vegetable broth or coconut milk when reheating to bring it back to your desired consistency.
Is This Soup Freezable?
Yes! Portion the soup into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a bit of broth or coconut milk if needed.
