This vegan coconut tofu soup recipe is inspired by the Thai soup, tom kha. While tom kha soup is totally delicious, it isn’t always vegan. It often has chicken or fish sauce in it. This vegan coconut soup has dulse seaweed and fake chicken broth. Some of the elements remain the same as traditional preparations. In the end, it is very similar to tom kha soup, tastes delicious, and is incredibly easy to make.
For this recipe, I used Maine Coast Dulse. You can order it online or find at natural foods stores around the US. When dulse is added to simmering soups, it adds to the flavor, especially if you want it to have a “from the sea” flavor.
Galangal root is a staple in Thai cooking. While it looks similar to ginger and is in the same family as ginger, it does not taste like ginger. It’s a touch piney and quite citrusy. Some people compare it to turmeric, because it’s also a powerhouse root that’s loaded with beneficial properties. Other people say that you can use ginger as a substitute for galangal. If you have an Asian market or international grocer nearby, buy some galangal root (dried or fresh), while you’re picking up your lemongrass 🙂
If you prefer a spicier vegan tofu coconut soup, add some Thai chili, or if you have some red curry paste on hand, add some!
This recipe makes 4 servings. If you love it, check out other UVK recipes, like Tofu Enchiladas with Mushrooms and Sweet Corn, Coconut Curry Carrot Soup, Slow Cooker Vegan Coconut Collard Greens, Creamy Coconut Kidney Bean Soup and more. And thanks for being here 💚
Coconut Tofu Soup
2 stalks of lemongrass, cleaned and chopped
2 inch piece of galangal root, chopped into quarters
1-2 tsp dried dulse seaweed
2 13.5 ounce cans of lite coconut milk
2 cups fake chicken broth
1 Tbsp reduced sodium soy sauce
2 Tbsp fresh lime juice
1 cup quartered whole white mushrooms
1 cup broccoli florets
2 carrots, sliced
3 scallions, chopped
14 ounce package of extra firm tofu, drained and cubed
1 roma tomato, small dice
½ cup chopped fresh cilantro
1. In a large heavy pot or dutch oven, add lemongrass, galangal root, dulse, coconut milk, and broth. Cover and simmer over low for 20 minutes.
2. Then, add all the remaining ingredients, except the tomatoes and cilantro. Simmer uncovered for ~10 minutes or until the carrots are cooked through.
3. Add the tomatoes and cilantro. Taste the coconut soup, and adjust seasonings, if needed (more soy sauce? more lime juice?). Fish out the lemongrass and galangal root before serving.
