Name: Thai Coconut Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Thai / Vegan
Ingredients: 1 tbsp vegetable oil, like avocado or grapeseed; 7 ounces shiitake mushrooms (about 30), stems removed and sliced (do not discard the stems, see note #1); 3 tbsp tomato paste; 1/2 salt; 2 lemongrass stalks, outer layers removed and pounded to release its flavor ( see note #3); 2" knob of ginger, grated (we like using a microplane); 4 lemon leaves ( you can substitute by adding 1 tablespoon of lemon zest); 3 tbsp soy sauce ( see note #2 on how to replace soy sauce on Passover); 3 medium carrots, sliced thin (reserve some to garnish); 1 large zucchini, sliced thin (reserve some to garnish); 8oz ounce baby bella mushrooms, sliced; 1 bunch fresh cilantro, chopped ( about 1 cup chopped, reserve some to garnish); 1 can of full fat coconut milk; 2 tbsp fresh squeezed lemon juice; 6 scallions, white and light green parts, sliced (for garnish); 2 tsp garlic chili paste, marinated chopped hot red peppers, or hot sauce ( optional)

Description

This exotic Thai Coconut Soup is one of the most popular dishes in Thai cuisine and no wonder – it is a delightful blend of creamy coconut milk, mushrooms, and Asian flavorings. Plus, our vegan recipe uses easily-found ingredients to make an exquisite soup!

Ingredients

Scale

1 tbsp vegetable oil, like avocado or grapeseed
7 ounces shiitake mushrooms (about 30), stems removed and sliced (do not discard the stems, see note #1)
3 tbsp tomato paste
1/2 salt
2 lemongrass stalks, outer layers removed and pounded to release its flavor ( see note #3)
2" knob of ginger, grated (we like using a microplane)
4 lemon leaves ( you can substitute by adding 1 tablespoon of lemon zest)
3 tbsp soy sauce ( see note #2 on how to replace soy sauce on Passover)
3 medium carrots, sliced thin (reserve some to garnish)
1 large zucchini, sliced thin (reserve some to garnish)
8oz ounce baby bella mushrooms, sliced
1 bunch fresh cilantro, chopped ( about 1 cup chopped, reserve some to garnish)
1 can of full fat coconut milk
2 tbsp fresh squeezed lemon juice
6 scallions, white and light green parts, sliced (for garnish)
2 tsp garlic chili paste, marinated chopped hot red peppers, or hot sauce ( optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a large soup pot. Add the shiitake mushrooms and cook over high heat for 3-4 minutes
Add the tomato paste and salt and cook for another 3-4 minutes
Add 6 cups of water, the lemongrass, ginger, lemon leaves and soy sauce and bring to a boil. Cook for 10 minutes, reduce the heat to simmer and add the arrots, zucchini, baby bella mushrooms, cilantro, coconut milk and lemon juice. Simmer, covered for 15 minutes. Add chili paste, if using.
Pull out the lemongrass stalks and lemon leaves before serving. Garnish with fresh cilantro. raw zucchini, carrots and scallions

Notes

Add Shiitake mushroom stems to your home made vegetable broth to enhance its flavor, See our Vegetarian Matzo Ball Soup recipe
On Passover, use vegetable broth and vegetable bouillon to replace the soy sauce and adjust salt to taste or use coconut aminos if available
You can find lemongrass and lemon leaves in your local Asian market. Whole Foods also sells lemongrass.
Make it a one bowl meal by adding tofu, seitan or a veggie chicken substitute.

Prep Time: 10 mins
Cook Time: 35
Category: soup
Method: stove top
Cuisine: Thai / Vegan

Nutrition

Serving Size: 1 1/4 cups - total 8 servings
Calories: 145
Sugar: 4
Sodium: 559
Fat: 11
Saturated Fat: 10
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 10
Fiber: 2
Protein: 4
Cholesterol: 0