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Tofu Coconut Soup – Yes it's Vegan!

Wednesday 10:11AM November 30, 2011

If you love Thai food or anything with coconut in it – you have to give this soup a try!  Last night was the second time I have made it since becoming Vegan and it gets better every time!  It’s easy – takes under 30 minutes to make and is a great alternative to one of the most popular soups around Tom Yum (Thai) which typically comes with seafood and fish. I have to say it was one of my favs before converting:)  But voila – I have come up with a yummy alternative to keep my taste buds happy.  And a bit of healthy trivia – Tom Yum Soup is currently under study for its ability to boost the immune system and help fight off cold and flu viruses – and this version is even healthier than the original!

Here’s what you’ll need:

1 or 2 cans organic coconut milk (light or regular) – Native Forest makes a great one.  Depending on how many servings of soup you want – will determine whether you need both cans

1 package of firm or extra firm tofu

1 bunch of scallions

3 large carrots

5 or 6 mushrooms (your preference of type)

1 cup of califlower

1 cup of broccoli

2 cloves of garlic

finely chopped ginger – to taste preference

2 fresh limes OR 3 tbsp lime juice

Saute the garlic – ginger and scallions in olive, hemp or flax oil – create a nice brown color to the mix – then add in chopped mushrooms – cauliflower, carrots, broccoli.  Add a bit more olive oil – cover and cook on low heat for 5-10 minutes.

In a saucepan put the coconut milk – add the three tbsp of lime juice – on low heat (I like to add a little water to the mix to create more broth with less calories  – but if you love the coconut taste – leave as is.  Heat for 10 minutes.

Cut tofu into cubes and add to the saute mix. Bring up to a higher heat and let the tofu brown a bit.

Add sauteed ingredients to the saucepan and let the entire soup heat together for 5 minutes or so and voila – you have a fab Thai infused soup.  No animals needed!


Rebecca Kordeki

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