Thai Tofu Soup with Mushrooms and Vegetables without Coconut Milk Recipe
A light vegetable soup with tofu and mushrooms is a plant-based version of a Thai broth, but without coconut milk. It’s aromatic thanks to lemongrass, ginger and soy sauce, yet still delicate – ideal when you feel like something warming but not heavy.
This Thai soup with tofu and mushrooms is a light, plant-based version of an aromatic broth where all the flavour power comes from ginger, lemongrass and soy sauce rather than coconut milk. The combination of springy tofu with soft mushrooms and crunchy vegetables gives a very pleasant variety of textures in one bowl. The taste is distinct, citrusy-herbal, yet gentle on the stomach.
Chef's tips
It’s best to pat the tofu very dry with paper towels before frying – then it browns nicely instead of just stewing in its own juices. Simmer the stock with lemongrass and ginger for at least a few minutes before adding the vegetables so it has time to take on their aroma. Always add lime juice after turning off the heat, because long boiling flattens its fresh citrus flavour.
How to serve
Serve very hot, sprinkled with fresh coriander or parsley, with extra chili on the side for those who like stronger flavours. It’s perfect as a light weekday lunch or an evening meal after a workout when you want something warm but not heavy. At my place it often appears on the menu when someone comes over asking for “something vegan” and all I have in the fridge is a block of tofu and a few vegetables.
Ingredients
- plain tofu cut into cubes - 250 g
- vegetable stock homemade or from a cube - 1 l
- button mushrooms or other mushrooms sliced - 150 g
- carrot cut into thin half-slices - 1 piece
- small zucchini cut into half-slices - 0.5 piece
- lemongrass lightly crushed - 1 stalk
- fresh ginger cut into thin slices - 15 g
- soy sauce - 3 tablespoons
- lime juice or to taste - 2 tablespoons
- chili pepper finely chopped, optional - 0.5 piece
- sugar - 1 teaspoon
- oil for frying the tofu - 1 tablespoon
- fresh coriander or parsley chopped leaves - 2 tablespoons
Preparation
- Heat the oil in a pan over medium heat. Add the tofu cubes and fry for 6–8 minutes, turning gently, until golden on several sides. Set aside.
- In a pot, bring the vegetable stock to a boil. Add the lemongrass and ginger slices. Simmer over low heat for 5 minutes so the stock develops aroma.
- Add the carrot and mushrooms. Cook for 5–6 minutes, until the carrot starts to soften.
- Add the zucchini and fried tofu. Cook for another 4–5 minutes over low heat.
- Add the soy sauce, sugar and, if using, the chopped chili. Stir, taste and adjust with more soy sauce if needed.
- Turn off the heat, add the lime juice and chopped coriander or parsley. Stir gently.
- Remove the lemongrass stalk and larger pieces of ginger if you can find them easily. Serve the soup hot, with extra coriander on top.
Storage
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat slowly over low heat, without boiling hard, so the tofu keeps its shape and the vegetables don’t become mushy.
