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–+ servings

Easy Vegan Tom Kha Soup

A creamy and fragrant Thai coconut broth, simply and quickly made with red curry paste, tofu and veggies.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 bowls

Ingredients

  • 1 tbsp vegetable oil
  • 8 oz (225 g) firm tofu or vegan 'chicken' shredded
  • 1 tbsp Thai red curry paste vegan
  • 2 cans (800 ml / 28 oz in total) coconut milk
  • 1 cup (240 ml) vegetable bouillon or vegan chicken broth
  • 2 tbsp vegan fish sauce or soy sauce
  • 1 tbsp lime juice
  • 1 tsp light brown sugar or palm sugar
  • 1 cup (100 g / 3.5 oz) mushrooms sliced
  • ½ red bell pepper sliced
  • 1 carrot diagonally sliced
  • 1 red chilli optional
  • 2 tbsp cilantro / coriander leaves chopped

Instructions

  • In a medium or large saucepan, heat up the vegetable oil over medium heat.
  • If using vegan 'chicken', slice or shred (if necessary) and fry it in the oil according to packaging instructions.
  • Stir in curry paste and fry for 30 seconds.
  • Add coconut milk, vegetable bouillon, vegan fish sauce (or soy sauce), lime juice, and brown sugar.
  • Bring to a simmer and add mushrooms, red pepper, carrot, tofu (if using), and sliced red chili.
  • Simmer for 2 - 5 minutes, depending on how done you like the carrots.
  • For serving, garnished with chopped cilantro / coriander leaves and a few slices of red chili.
    Serve on its own, on jasmine or sticky Thai rice or with noodles.

Nutrition

Serving: 1bowl | Calories: 522kcal | Carbohydrates: 13g | Protein: 15g | Fat: 49g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1037mg | Potassium: 620mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3852IU | Vitamin C: 40mg | Calcium: 95mg | Iron: 8mg
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