Thai Spicy Soup Vegan

Warm your soul and awaken your taste buds with this Thai Spicy Soup Vegan recipe, a vibrant, plant-based delight packed with bold flavors and nourishing ingredients. Infused with the rich creaminess of coconut milk and the zesty spice of red Thai curry paste, this soup features a medley of colorful vegetables—like baby bok choy, red bell pepper, and carrots—complemented by tender tofu cubes for protein. A subtle balance of soy sauce, lime juice, and a touch of brown sugar creates a harmonious blend of savory, tangy, and slightly sweet flavors. Serve it over silky rice noodles or enjoy it on its own, garnished with fresh cilantro, green onions, and a kick of chili for extra heat. Quick to prepare in just 40 minutes, this one-pot vegan soup is both satisfying and easy to make, perfect for a cozy dinner or meal prepping during the week.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Red Thai curry paste
• 4 cups Vegetable broth
• 1 can (13.5 ounces) Coconut milk
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Brown sugar
• 2 tablespoons Lime juice, freshly squeezed
• 2 medium Carrots, thinly sliced
• 1 medium Red bell pepper, julienned
• 2 cups Baby bok choy, chopped
• 1.5 cups Mushrooms, sliced
• 1 block (14 ounces) Firm tofu, cubed
• 8 ounces Rice noodles (optional, for serving)
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 2 Green onions, sliced (for garnish)
• 1 Fresh red chili, sliced (optional, for extra spice)

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the minced garlic and grated ginger to the pot. Sauté for 1-2 minutes until fragrant.

Step 3

Stir in the red curry paste and cook for an additional 1 minute to release its flavors.

Step 4

Pour in the vegetable broth and coconut milk. Stir well to combine and bring the mixture to a simmer.

Step 5

Add the soy sauce, brown sugar, and lime juice. Stir to blend the flavors.

Step 6

Add the sliced carrots, red bell pepper, mushrooms, and chopped baby bok choy to the pot. Simmer for 10-12 minutes until the vegetables are tender but still crisp.

Step 7

Carefully add the cubed tofu to the soup, gently stirring to avoid breaking it.

Step 8

If using rice noodles, prepare them according to package instructions and distribute into serving bowls.

Step 9

Ladle the hot soup over the noodles (if using) or serve as-is in bowls.

Step 10

Garnish with fresh cilantro, green onions, and optional red chili slices for extra heat.

Step 11

Enjoy your vegan Thai spicy soup warm with an extra squeeze of lime if desired!

Nutrition Facts

Serving size	2929.4 grams (2929.4g)

Amount per serving	% Daily Value*
Calories	2074

Total Fat 73.50g	94%
Saturated Fat 30.20g	151%
Polyunsaturated Fat 3.30g
Cholesterol 0mg	0%
Sodium 6274mg	273%
Total Carbohydrate 266.60g	97%
Dietary Fiber 38.80g	139%
Total Sugars 73.40g
Protein 109.10g	218%

Vitamin D 21IU	105%
Calcium 3358mg	258%
Iron 23mg	130%
Potassium 5883mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 20.2%

Carbs: 49.3%