Easy Thai Coconut Soup (Vegan Tom Kha)

Recipe by Nora, from Nora Cooks.

This Thai Coconut Soup (Vegan Tom Kha) is incredibly aromatic and flavorful, loaded with tender vegetables, and has the creamiest, dreamiest coconut curry broth.

Ingredients

• 1 tablespoon vegetable oil
• 1 small sweet onion (sliced)
• 2 tablespoons grated fresh or frozen ginger
• 2 teaspoons Thai red curry paste (vegan-friendly)
• 1 tablespoon lemongrass paste (or 1 stalk lemongrass)
• 8 ounces cremini mushrooms (sliced)
• 1 large carrot (peeled and sliced)
• 2 cups peeled and diced potato (either sweet potato or gold)
• 14.5 ounce extra-firm tofu (diced into small cubes)
• 4 cups vegetable broth (I used Better Than Bouillon No Chicken)
• 3 13.5 ounce cans full-fat coconut milk
• 3 tablespoons soy sauce
• 1 tablespoon pure maple syrup
• 3-4 tablespoons fresh lime juice (or more, to taste)
• salt (to taste)

For Serving

• chopped cilantro
• chopped cashews
• 2-3 sliced green onions
• lime wedges

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. In a large soup pot, heat the oil over medium heat and add the sliced onion. Sauté for about 5 minutes, until translucent. Add the ginger, red curry paste, lemongrass paste (see Notes for fresh lemongrass), and mushrooms. Stir constantly and sauté for 3-4 minutes.
2. Add the carrot, potato, tofu, broth, and coconut milk. Stir well and bring to a boil. Simmer over medium heat for about 15 minutes, or until the potato and carrots are fork tender.
3. Stir in the soy sauce, pure maple syrup, and lime juice. Taste; add salt if needed, or more soy sauce/lime juice, as desired.
4. Serve with chopped cilantro, cashews, green onions, and lime wedges.