I’m not really into soup. I never have been. But I will say that going to a Thai restaurant will most certainly lead to me ordering the vegan coconut soup with tofu. This is my version of the same soup. I think its pretty close and way lower on the sodium! You can make it as is or you can add rice noodles to make it more of a ramen.

Ingredients for the soup:

1 tbsp. coconut oil
2 tbsp fresh grated ginger
1 tsp red pepper flakes
2 clove garlic, minced or grated
2 tsp brown sugar or coconut sugar
3 tsp lemongrass paste
1 fresh lemongrass stick
4 cups vegetable broth
1 can coconut milk
Juice of 1 lime
2 squares of dried ramen or noodles of your choice (optional)
2 1/2 tsp thai red curry paste
1 cup red bell pepper, thinly sliced
1 block of super firm tofu, cubed
salt/pepper as desired

Ingredients for Garnish:

2-3 scallions, peeled or chopped
1/2 cup fresh cilantro, finely chopped
1 lime (wedges, garnish)

Preparation:

Heat coconut oil in large saucepan or stock pot over medium heat.

Add ginger, garlic, lemongrass, and lemongrass paste thai red curry paste, and sautee for about two minutes.

Add the vegetable broth, brown sugar, red pepper flakes, and bring to a boil. Reduce to a simmer, add the coconut milk, red bell pepper, tofu, and cook for 10 minutes until veggies are softened.

Add in the noodles if you choose to, cook for an additional 5. Then remove from heat, remove the lemongrass stick, stir in the lime juice.

Top with scallions, fresh cilantro, red pepper flakes lime wedges.

I hope you like this meal, I find it very close to the traditional taste of this soup. If you try it out, leave me a comment with your thoughts below. Al my love, Enjoy!