I love me some Indian and Asian food, and none more than Thai Coconut Soup.
Ok, maybe curry.
And maybe dosas.
But Thai Coconut Soup is right up there at the top of my list.
The biggest problem I’ve encountered with Thai Coconut Soup, however, is that most of them use a fish sauce which is #NotVegan. This recipe is modified for vegans. The cilantro is added at the end so cilantrophobes like SP can omit if desired.
Often this soup is served over glass noodles. If you choose to do so, simply cook the noodles according to package instructions and add to the bowl before dishing the soup.
Thai Coconut Soup
- 1 package extra firm tofu drained and pressed
- 1 large white onion chopped
- 1 tsp toasted sesame oil
- 1 tsp olive oil
- 2 tbsp fresh ginger minced
- 2 stalks lemon grass trimmed to bottom 6 inches and minced
- 2 tbsp garlic minced
- 1 can coconut milk 15oz
- 64 oz not chicken broth
- 1/3 cup nutritional yeast
- 2 tbsp sambal oelek or to taste
- 2 tbsp soy sauce
- 5 oz lime juice
- 1 tbsp white sugar
- 16 oz grape tomatoes halved
- lime wedges
- fresh cilantro chopped
- green onions chopped
Cut the tofu into cubes, and fry in a non-stick pan over medium-high heat with no oil or butter. Flip occasionally until golden brown on all sides. This takes longer than you expect it to. Resist the urge to mess with it for the first few minutes. If it's still sticking to the pan, it's not ready to be flipped.
In a soup pot, add the oils and the onion and ginger. Cook until the onion is translucent. Add the lemon grass and garlic, stir until fragrant, about 30-60 seconds. Add sambal oelek, broth, sugar, lime juice, soy sauce. Reduce heat and simmer partly covered for about 20 minutes.
Add tofu, grape tomatoes, snap peas, and coconut milk. Simmer until tofu is warmed through.
Dish into bowl and garnish with cilantro and green onions.