Ingredients

for a 12-cup yield (can easily be halved)
2 tablespoons Coconut Oil or preferred oil
2 Green Onions sliced (white and green part separated)
2 large Carrots diced
2 ribs Celery diced
1 tablespoon Fresh Ginger finely grated
2 cloves Garlic minced
2 tablespoons Green Curry Paste
2 cups Vegetable Broth
1 (13.5 ounce can) Coconut Milk
2 cups Mushrooms sliced
2 cups Broccoli chopped
2 cups Cauliflower chopped
1 cup Green Beans chopped
2 cups Cabbage chopped

Optional
Sea Salt to taste
Cilantro, Thai Basil, and Lime for garnish

Instructions:

Instant Pot Instructions (stove instructions in recipe notes below)
Select “Sauté” on the Instant Pot and heat the COCONUT OIL.
When the display reads “Hot”, add GREEN ONIONS, CARROTS, CELERY, GINGER, and GARLIC. Sauté a few minutes until tender, stirring as needed.
Stir in CURRY PASTE to coat and sauté a few minutes until fragrant.
Add COCONUT MILK, VEGETABLE BROTH, MUSHROOMS, BROCCOLI, CAULIFLOWER, GREEN BEANS, and CABBAGE. Stir to combine.
Press “Cancel” on the Instant Pot. Secure the lid and set pressure release valve to “Sealing” position.
Select “Manual” or “Pressure Cook” for 0 (zero) minutes on HIGH pressure, followed by a 5 minute natural pressure release (NPR).
Yes, that’s zero minutes which is still plenty of time to cook the vegetables.
Carefully turn the pressure release knob to release any remaining steam and open the lid. Add SALT to taste.
Serving Instructions
Serve warm, garnished with GREEN ONION tops and (optional) CILANTRO, THAI BASIL, and LIME.

Introduction:

Embark on a culinary adventure with our Vegan Thai Coconut Soup, a fragrant and flavorful journey that captures the essence of Thai cuisine. This exquisite soup combines the richness of coconut milk with the vibrant freshness of herbs and spices, creating a symphony of tastes that will transport you to the heart of Thailand. Join us in exploring the intricacies of this recipe, with meticulous details, valuable insights, and precise measurements to ensure a culinary masterpiece that delights the senses.

Ingredients:

For the Thai Coconut Soup:

  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 lemongrass stalk, bruised
  • 3 kaffir lime leaves
  • 1-inch piece of galangal, sliced
  • 1 cup shiitake mushrooms, sliced
  • 1 cup tofu, cubed
  • 1 medium-sized carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon coconut sugar
  • Salt to taste

For the Garnish:

  • Fresh cilantro leaves
  • Thai basil leaves
  • Red chili slices
  • Lime wedges

Step-by-Step Instructions:

  1. Prepare the Broth:
    • In a large pot, combine the coconut milk and vegetable broth. Add the lemongrass, kaffir lime leaves, and sliced galangal. Bring the mixture to a gentle simmer over medium heat.
  2. Infuse Flavors:
    • Allow the broth to simmer for 10-15 minutes to infuse the flavors of lemongrass, kaffir lime, and galangal. This step is crucial for building the aromatic base of the soup.
  3. Add Mushrooms and Tofu:
    • Introduce the sliced shiitake mushrooms and cubed tofu into the simmering broth. Let them cook for an additional 5-7 minutes until the mushrooms are tender, and the tofu absorbs the flavors.
  4. Incorporate Vegetables:
    • Stir in the julienned carrot and thinly sliced red bell pepper. Allow the vegetables to cook for 3-5 minutes, maintaining a slight crunch for added texture.
  5. Season to Perfection:
    • Add soy sauce, lime juice, and coconut sugar to the soup. Season with salt to taste. Adjust the flavors according to your preference, balancing the sweetness, saltiness, and acidity.
  6. Discard Aromatics:
    • Remove the lemongrass stalk, kaffir lime leaves, and galangal slices from the soup. Discard these aromatics, ensuring the flavors are infused without the physical presence.
  7. Serve with Elegance:
    • Ladle the Vegan Thai Coconut Soup into bowls. Garnish each serving with fresh cilantro leaves, Thai basil leaves, red chili slices, and lime wedges.

Nutrition Information (Per Serving):

Note: Nutrition values are approximate and may vary based on specific ingredients and serving sizes.

  • Calories: ~250 kcal
  • Total Fat: ~18g
    • Saturated Fat: ~14g
  • Cholesterol: 0mg
  • Sodium: ~700mg
  • Total Carbohydrates: ~18g
    • Dietary Fiber: ~4g
    • Sugar: ~5g
  • Protein: ~8g

Nutritional values based on a 2,000 calorie diet.

Useful Information:

  • For an extra layer of heat, add a teaspoon of Thai red curry paste to the broth during the simmering process.
  • Customize the soup with your favorite vegetables, such as bamboo shoots, baby corn, or spinach.
  • Serve the Thai Coconut Soup over jasmine rice for a more substantial meal.

Conclusion:

Immerse yourself in the enchanting world of Thai flavors with our Vegan Thai Coconut Soup. This aromatic masterpiece not only showcases the beauty of plant-based ingredients but also provides a nourishing and soul-satisfying experience. Share this culinary delight with friends and family, introducing them to the harmonious blend of coconut, herbs, and spices that defines the richness of Thai cuisine. Each spoonful is a celebration of authenticity and craftsmanship, making this Vegan Thai Coconut Soup a standout in the realm of plant-based gastronomy.