Vegan Thai Coconut Soup with Tofu

Name: Vegan Thai Coconut Soup with Tofu
Yield: Serves 8
Cuisine: Thai, Asian
Ingredients: 1 tablespoon, vegetable oil; 4 ounces, shiitake mushrooms, stemmed and cut into ½-inch pieces; 1–2 stalks, lemon grass, trimmed to bottom 6 inches and minced (3 tablespoons); 2 tablespoons, minced fresh ginger; 1 , garlic clove, minced; 4 teaspoons, Thai red curry paste; 6 cups, vegetable broth; 3 tablespoons, fish sauce substitute; 1 tablespoon organic, sugar; 2 , (14-ounce) can coconut milk; 14 ounces, extra-firm tofu, cut into ½-inch pieces; 6 ounces, snow peas, strings removed, cut into ½-inch pieces; 3 tablespoons, lime juice; , Salt and pepper; ½ cup, fresh cilantro leaves; 3 , scallions, green parts only, sliced thin on bias; , lime wedge

12 comments

Thai coconut soup is velvety and rich with a coconut flavor that's balanced by aromatic heat and fresh-tasting add-ins.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES8

TIME1¼ hours

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

For tom kha soup, a Thai coconut soup, a lively contrast of ingredients and flavors is essential: Fragrant lemon grass, fragrant fish sauce (in this case, fish sauce substitute), fiery chiles, tart citrus juice, peppery ginger, sharp garlic...

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