Name: Thai Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Thai
Ingredients: 2 tsp toasted sesame oil; 2 cloves garlic, grated; 2 tbsp grated fresh ginger, grated; 2 tbsp tomato paste; 12 oz crimini or white mushrooms, sliced; 8 cups vegetable broth or non-chicken broth; 4 tsp soy sauce or tamari; 3-4 dashes vegan Worcestershire sauce (optional) or replace with soy sauce; 1/2 tsp salt; 2 medium carrots, thinly sliced; 1 cup shredded cabbage (you can also use coleslaw mix); 2 lemongrass stalks, bruised (See note #1); 2 tsp diced hot cherry peppers or 1 tsp Sambal Olek; 14 oz extra firm tofu, cubed; 1 cup fresh chopped cilantro; 5 scallions, sliced; 3 tbsp freshly squeezed lime juice or lemon juice

Description

Our Thai Soup recipe uses fresh ingredients commonly used in Thai dishes which makes for a spicy, tangy soup. It includes toasted sesame oil, fresh ginger, soy sauce, carrots, cilantro, hot cherry peppers, tofu, and lime juice in a flavorful vegetable broth. It may not be an authentic Thai soup, but it tastes pretty close to what you would find in your favorite vegetarian Thai Restaurant.

Ingredients

Units Scale

2 tsp toasted sesame oil
2 cloves garlic, grated
2 tbsp grated fresh ginger, grated
2 tbsp tomato paste
12 oz crimini or white mushrooms, sliced
8 cups vegetable broth or non-chicken broth
4 tsp soy sauce or tamari
3-4 dashes vegan Worcestershire sauce (optional) or replace with soy sauce
1/2 tsp salt
2 medium carrots, thinly sliced
1 cup shredded cabbage (you can also use coleslaw mix)
2 lemongrass stalks, bruised (See note #1)
2 tsp diced hot cherry peppers or 1 tsp Sambal Olek
14 oz extra firm tofu, cubed
1 cup fresh chopped cilantro
5 scallions, sliced
3 tbsp freshly squeezed lime juice or lemon juice

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Instructions

Heat the sesame oil in a large soup pot. Add the garlic, ginger, and tomato paste. Cook over medium heat for 3 minutes or until the tomato paste darkens in color
Add the mushrooms and cook for about 7 minutes, stirring often. Add the vegetable broth, soy sauce, Worcestershire sauce, salt, carrots, cabbage, lemongrass, diced hot cherry peppers or Sambal Olek, and tofu. Bring to a boil, turn the heat down and simmer for 30 minutes
Add the cilantro, scallions, and lime or lemon juice. Turn off the heat, cover and let it sit until ready to eat

Notes

Take the lemongrass stalk and cut off 1/2 " from the bottom. where the hard bulb is and about 2" from the top. Peel 2 layers of the leaves. With the edge of a sturdy wooden spoon hit the lemongrass until it releases some of its fragrant smell.
Start with a large soup pot so you have plenty of room for all the ingredients.

This post was originally published in October 2012 and has been updated with new images and ingredient information.

Prep Time: 10
Cook Time: 45
Category: soup
Method: stovetop
Cuisine: Thai

Nutrition

Serving Size: 2 cups
Calories: 190
Sugar: 8.4
Sodium: 1281
Fat: 6.5
Saturated Fat: .9
Unsaturated Fat: 5.3
Trans Fat: 0
Carbohydrates: 24.3
Fiber: 3.6
Protein: 12
Cholesterol: 0