A quick and easy version of one of my favorite comfort soups, this Easy Vegan Thai Coconut Soup is the perfect quick meal for chilly nights in. This soup is comforting, nutritious, and contains only a handful of ingredients that are inexpensive and easy to find.
I have been making this coconut soup for a while, but wanted to come up with a version that was super easy to put together on busy weeknights. So, I paired down the ingredients and steps to make it as simple of a process as possible while keeping all of the flavor.
Ingredients for this recipe:
- Coconut milk, it makes the base of this soup
- Stock (or bouillon concentrate), to easily add depth of flavor
- Red Curry Paste
- Crispy Tofu Cubes
- Red pepper flakes
- Scallions and Cilantro (Sprinkled on top. Optional but highly recommended!)
- A squeeze of lemon, because gives an acidic brightness to this soup that really brings it to life.
- Hot sauce adds a little extra heat. This option is totally a preference of how much heat you like in your food.
Because it holds up well in the fridge for several days and freezes well for even longer storage, this soup does really well for meal prep.
If you do make this for meal prep, then be sure to store the tofu, scallions, and cilantro separate. Then add your toppings in when ready to eat it to ensure crispness and freshness.
I hope you all try this recipe out. I am sure you’ll make it a regular part of your meal rotations! 😋Print
An easy and comforting vegan soup recipe thats a breeze to make and tastes amazing.
- 1 package firm or extra firm tofu
- 1 tablespoon cornstarch
Thai Coconut Soup:
- 1 tsp olive oil
- 1 – 2 inch piece of fresh ginger, minced
- 1 cup of sliced button mushrooms
- 1 tbsp red curry paste
- 1 can full fat coconut milk
- 2 cups of vegetable broth, or 2 cubes of bullion concentrate
- For topping: fresh green onion, cilantro, crushed red pepper
For the Crispy Tofu:
- Drain and lightly squeeze excess moisture from the block of tofu.
- Press the tofu: Get a clean paper towel and wrap the tofu in it, then wrap again with a clean dish towel. Place something heavy on top, like a cast iron pan. Let sit for about 30 minutes so that the extra moisture is soaked out. This will help the tofu get more crisp in the oven.
- Preheat oven to 400 F.
- While the oven is preheating, unwrap the tofu and cut into small cubes.
- In a ziplock bag, place cornstarch and tofu in the bag and secure it closed. Give it a good shake to get the tofu well coated.
- Place the cubed tofu on a parchment lined baking sheet and bake for about 25 minutes. Keep an eye on it since cooking times vary depending on the oven used.
- Remove tofu from oven.
- Set tofu aside until soup is ready. Place tofu on top in individual bowls of soup.
For the Thai Coconut Soup:
- First, prepare ramen noodles by bringing a pot of water to boil and placing noodles in water for 7 minutes. You want the noodles to be slightly undone because they will cook further when added to the soup. Drain and set noodles aside.*
- Heat a medium sized saucepan over medium/high heat and add oil, curry paste, and ginger.
- Once hot, add in sliced mushrooms and sauté until mushrooms appear soft and reduced in size.
- Next, add coconut milk and stock and mix together with a wooden spoon.
- Add in the noodles
- Bring to a low boil and then reduce heat to low and let simmer for about 15-20 minutes.
- Laden in soup into individual bowls and top with crushed red pepper, tofu, green onion, and cilantro. Drizzle on a little hot sauce for extra heat if desired.
*If using noodles other than ramen style, please cook according to package instructions.