This Thai Coconut Lemongrass soup is a vibrant, vegan-friendly dish that balances creamy coconut milk with the bright flavors of lemongrass and fresh herbs.
Silky tofu and meaty mushrooms add texture and protein, making it a satisfying meal that’s quick to prepare on your stovetop.
Perfect for any season, this soup highlights fragrant Thai ingredients that bring comforting warmth and zest to your table.
Why You’ll Love This Recipe
- Coconut milk creates a creamy and slightly sweet base that complements the citrusy brightness of lemongrass and lime juice.
- Lemongrass and ginger infuse the broth with fresh, aromatic notes typical of Thai cuisine.
- Firm tofu holds texture well in soup, providing protein and contrasting with tender mushrooms.
- Using fresh herbs like cilantro and lime juice at the end brightens the soup for a final burst of freshness.
Thai Coconut Lemongrass Soup with Tofu and Mushrooms
A fragrant and creamy vegan Thai soup featuring coconut milk, fresh lemongrass, tofu, and mushrooms. This stovetop recipe offers balanced flavors and comforting warmth.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 stalk lemongrass, trimmed and smashed
- 1-inch piece fresh ginger, sliced thin
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (such as shiitake or cremini)
- 14 ounces firm tofu, cubed
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 2 Thai red chilies, sliced (optional)
- 1/4 cup fresh cilantro leaves, chopped
- Salt to taste
Instructions
- Prepare the aromatics and broth Heat the vegetable oil in a large pot over medium heat. Add the smashed lemongrass, sliced ginger, and minced garlic. Sauté for 2-3 minutes until fragrant.
- Cook the mushrooms and tofu Add the sliced mushrooms and cook for 5 minutes until they start to soften. Then gently stir in the cubed tofu and cook for another 2 minutes.
- Simmer the soup Pour in the vegetable broth and coconut milk. Stir in soy sauce, brown sugar, and add sliced Thai chilies if using. Bring to a simmer and cook gently for 10 minutes to allow flavors to meld.
- Finish and serve Remove the lemongrass stalks and ginger slices from the pot. Stir in lime juice and chopped cilantro. Adjust seasoning with salt or more soy sauce as needed. Serve hot.
Helpful Tips
- For clearer broth, smash the lemongrass and remove before serving rather than chopping finely.
- Use firm tofu to maintain texture; pressing tofu before cubing improves firmness and reduces excess moisture.
- Adjust spiciness by adding or omitting Thai chilies according to taste.
- If you prefer a more intense lemongrass flavor, you can add more stalk or let it steep longer before removing.
Storage and Make-Ahead
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop, stirring occasionally, until steaming hot (at least 165°F/74°C) for food safety.
Do not freeze coconut milk-based soups as texture can separate upon thawing, unless you reblend after reheating.
Frequently Asked Questions
Can I use other types of mushrooms?
Yes, shiitake, cremini, button, or oyster mushrooms all work well in this soup and complement the flavors nicely.
Is this soup gluten-free?
This soup is gluten-free if you use tamari instead of regular soy sauce, which often contains wheat.
Can I make this soup spicy?
Absolutely! Add fresh Thai red chilies or a dash of chili paste to increase the heat according to your preference.
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