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VEGETARIAN THAI SOUP

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

This Thai Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. Ready in about 30 minutes! (Vegan, Gluten Free)

Yield: 6 servings
INGREDIENTS
 1 package firm tofu cubed or pre-fried tofu
 2 x 400ml cans coconut milk (I use Thai Kitchen ™ brand)
 6 cups water
 1 cup baby corn
 ¾ cup shitake mushrooms sliced
 ½ cup bamboo shoots (julienne)
 2 tbsp grated ginger
 2 tsp Thai red chilli paste
 1 tbsp lemon juice
 1 tbsp sesame oil
 1 tbsp red soybean paste
 1 tbsp light or dark brown sugar
 2 tbsp chickpea flour (mixed with 2 tbsp water)
 1 cup broccoli chopped or baby bok choy cut into quarters
 fresh coriander for garnish (aka cilantro)
 salt to taste
 1 cup rice noodles
DIRECTIONS
1

This recipe is so simple, all you do is add all ingredients to a large pot (except noodles and broccoli/ bok choy). Allow to boil on medium high for 15 mins.

2

Add broccoli/bok choy and noodles, allow to cook for 2-3 mins. Garnish with coriander and serve.