Ingredients
Main Ingredients
- 1/2 Tablespoon coconut oil
- 1 garlic clove, minced
- 2 Tablespoons fresh ginger, grated
- 2 1/2 Tablespoons lemongrass (squeezable)
- 2.5 teaspoons Thai red curry paste
- 6 cups vegetable stock (or chicken stock for non-vegans)
- 3 tablespoons low sodium Tamari or soy sauce
- 1 tablespoon 100% maple syrup (or sweetener of choice)
- 28 ounces unsweetened coconut milk (two 14-ounce cans)
- 16 ounces extra firm tofu (1 block, pressed, drained, and diced)
- 8 ounces fresh white mushrooms, sliced
- 3 tablespoons lime juice
- 1/4 cup cilantro leaves, chopped or torn
- 2 green onions, sliced thin
Instructions
- Heat oil: In a large stockpot or Dutch oven, heat 1/2 tablespoon coconut oil over medium heat until shimmering.
- Sauté aromatics: Add minced garlic, grated ginger, and lemongrass to the pot. Cook, stirring constantly for about one minute, being careful not to burn the garlic.
- Add curry paste: Stir in 2.5 teaspoons Thai red curry paste and cook for 30 seconds to release the flavors.
- Combine liquids and simmer: Pour in 6 cups vegetable stock, 3 tablespoons low sodium Tamari or soy sauce, and 1 tablespoon maple syrup. Bring the mixture to a boil over medium-high heat.
- Simmer flavors: Reduce heat to low, partially cover the pot, and let the soup simmer for 15 minutes to allow the flavors to blend fully.
- Add coconut milk and solids: Stir in 28 ounces unsweetened coconut milk, diced tofu, and sliced mushrooms. Bring the soup back to a boil and cook for an additional 1 minute to heat through the tofu and mushrooms.
- Finish and season: Turn off the heat and stir in 3 tablespoons fresh lime juice. Taste the soup and add salt if needed (usually not necessary due to tamari).
- Serve: Ladle the soup into bowls and garnish each with chopped or torn cilantro leaves and thinly sliced green onions.
Notes
- For non-vegans, vegetable stock can be substituted with chicken stock for extra flavor.
- To make the soup spicier, add more Thai red curry paste.
- Pressing and draining tofu before adding ensures a firmer texture and prevents excess water in the soup.
- Lemongrass squeeze is a convenient alternative to fresh stalks and imparts authentic flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well—thaw and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
