Simple vegan Thai soup, a recipe I love above all else. It’s easy, quick, full of flavors and just makes you happy. Served in a large soup bowl with Chop Sticks one invites you to slurp and enjoy. Asian noodles must not be missing and here the selection is now very large. Starting with udon noodles, sweet potatoand buckwheat variants. Hot soups have already helped me through the winter, or what else can warm you up from the inside when it’s minus 20 degrees? When I think of the soup, I immediately get an appetite for it. Thai cuisine has done it to me, when I think of the delicious Spring Rolls or fine, grilled skewers of oyster mushrooms. Summer may come slowly but surely, or what do you say?
Vegan Thai soup, quick and easy
Let’s get started together. For the broth we heat a little oil, add onions, ginger and garlic. Once that is stewed until translucent, we add carrots, peppers and mushrooms. I love all the vegetables in a big pot of Thai soup. You can let your imagination run wild when choosing vegetables. I added mushrooms in this case, but any other mushroom variety of your choice will work:
- Oyster mushrooms
- Herb mushrooms
- Shitake mushrooms
- Enoki mushrooms
- Pom Pom Blanc
I would order from a specialty retailer from time to time and look forward like a little kid to cool, new varieties of mushrooms. However, when I go shopping at the local supermarket or organic farm, there are usually “only” mushrooms in the display. I hope that in the future we will get more and more exotic mushroom varieties into the standard assortment. Mushrooms are an incredibly high-quality, high-protein substitute for meat, and they’re also much more climate-friendly to grow.
Continue with the green Thai paste. Here I have an absolute favorite, which I’ve linked below in the ingredients. Stir until everything is well combined and cook down for a few minutes until the vegetables have softened a touch. Deglaze with vegetable broth and coconut milk, bring to a boil and simmer over medium heat for 20 minutes.
Vegan Thai soup recipe
In the meantime, I prepare the pasta, which I prefer to cook separately. I chose udon noodles for this soup, but any of the other variations will work. In the meantime, there are very many different products made from wheat, spelt or even gluten-free from buckwheat or alternatives. Just choose a product that appeals to you the most. I’ve linked you my current favorite udon noodles below.
In the grill pan next to it, I let the tofu sizzle. To do this, I prefer to press it the day before in my tofu press, cut it into thin slices and fry it in a well-oiled grill pan. Seasoning? Here I choose a simple and delicious way to make tofu palatable. I just deglaze it with tamari, because as you know, tamari always goes, perfect!
What else is suitable to refine the soup?
- Bock Choy, which I add about halfway through the cooking time
- Chili peppers to taste, depending on how spicy you want the soup to be
- Bamboo shoots from the jar
- Lemongrass, if you can get some
- Dulse, or other seaweed of choice
- Fresh herbs like cilantro of your choice
- Sesame seeds
The simple Thai soup is:
- Slightly spicy
Are you ready the delicious and tasty, vegan and warming soup for cold days? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Thai soup 30 minutes (v & gf)
FOR THAI VEGETABLE BROTH:
- 30 ml Frying oil or other high heat oil if oil-free, replace with vegetable broth, coconut milk or water
- 1 Piece red onion or 2 shallots peeled and finely chopped
- 2 Piece Garlic cloves peeled and finely chopped or pressed, alternatively 1 tsp garlic granules
- 15 g fresh ginger grated, note: with organic ginger the peel can be grated as well
- 2 Piece medium carrots Peeled and sliced, Note: Fresh, organic carrots do not need to be peeled.
- ½ Piece red bell bell pepper Core removed and cut into strips
- 200 g Mushrooms or other mushrooms of choice
- 3 tbspn green curry paste
- 1000 ml Vegetable broth I use a vegan vegetable broth powder without yeast
- ½ – 1 tbspn Salt alternatively use coconut aminos or tamari
- 100-200 ml Coconut milk to refine use more at will
- 1 Piece Bok choy cleaned and coarsely chopped
FOR THE NOODLES:
- 300 g Udon noodles or other Asian noodles of your choice
FOR THE TOFU:
- Press tofu, ideally overnight in a tofu press, or if you need to do it quickly, press for an hour. If no tofu press at hand, wrap tofu in a clean kitchen towel and weigh down with a heavy object (books) and press.
- FOR THE THAI VEGETABLE BROTH Heat large pot with frying oil.30 ml Frying oil or other high heat oil
- Add onion, garlic and ginger and sauté briefly while stirring.1 Piece red onion or 2 shallots, 2 Piece Garlic cloves, 15 g fresh ginger
- Add carrots, peppers and mushrooms and stir vigorously once and sweat for 2-3 minutes.2 Piece medium carrots, ½ Piece red bell bell pepper, 200 g Mushrooms
- Add green curry paste and stir until curry paste coats vegetables. Deglaze with vegetable stock.3 tbspn green curry paste, 1000 ml Vegetable broth
- Add coconut milk, salt or soy sauce. Stir, cover and simmer for 20 minutes.100-200 ml Coconut milk to refine, ½ – 1 tbspn Salt
- Halfway through the cooking time, add the bok choy. Stir, cover again and continue to simmer.1 Piece Bok choy
- In the meantime FOR THE TOFU Heat a grill pan or other pan of choice and pour in oil.30 ml Frying oil
- Put slices of tofu and fry for 3-5 minutes on each side, adding tamari. Minimize heat and set aside.400 g Tofu nature, 30 ml Tamari
- Prepare the Asian noodles according to package directions, rinse in cold water and portion into deep soup bowls.300 g Udon noodles
- Fill with THAI VEGETABLE BRUCE fill up, garnish tofu slices on it and refine with the toppings of your choice.Dulse algae, Fresh coriander greens, Black sesame seeds, Fresh lemon slices
- Enjoy with chopsticks and spoon!
- Vegetable broth without noodles and tofu can be kept in an airtight container for up to 5 days. Frozen up to 4 weeks.