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 is a loosely inspired, simplified take on a Thai-style tom yum soup, but without coconut milk and without harder-to-find ingredients like galangal or kaffir lime leaves. The flavor relies on infusing aromatics into a clear vegetable broth, a technique typical of Thai cuisine.
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.
Why this version works
- Pan-frying the tofu before simmering gives it a springy texture and prevents it from crumbling in the broth.
- Briefly simmering the lemongrass and ginger draws out their aroma without introducing bitterness.
- Adding lime at the end preserves the fresh, citrusy flavor and the bright color of the soup.
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.
Watch out for
- Don’t stir the tofu vigorously after adding it to the pot – gently submerge the cubes with a spoon, otherwise they will break apart.
- Don’t boil the soup for long after adding the lime juice, or the broth will become flat and slightly bitter.
- Don’t cut the carrot too thick – by the time it softens, the mushrooms may overcook and lose their texture.
Substitutions
- You can swap button mushrooms for oyster mushrooms or pre-soaked dried shiitake to boost the umami flavor.
- You can replace plain tofu with smoked tofu, but in that case use slightly less soy sauce.
- If you dislike coriander’s soapy aroma, you can use flat-leaf parsley instead.
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
- Pat the tofu dry thoroughly with paper towels, pressing gently to remove excess moisture, then cut into even cubes. The surface should look matte, not wet.
- Heat the oil in a pan over medium heat. Add the tofu cubes and fry for 6–8 minutes, turning gently every few minutes, until most sides are golden and slightly crisp. Set aside on a plate.
- In a pot, bring the vegetable stock to a boil. Add the lightly crushed lemongrass stalk and thin slices of ginger. Simmer over low heat for 5 minutes, until you can clearly smell a citrusy, ginger aroma rising from the pot.
- Add the carrot cut into thin half-moons and the sliced mushrooms. Cook for 5–6 minutes, until the carrot is soft around the edges but still offers slight resistance in the center, and the mushrooms have reduced in volume and turned glossy.
- Add the zucchini half-moons and the fried tofu. Simmer gently for 4–5 minutes; the zucchini should be tender but springy when pierced with a fork, and the tofu well soaked with broth, without a dry center.
- Add the soy sauce, sugar, and the finely chopped chili if using. Stir gently and taste – the broth should be savory and umami-forward with a hint of sweetness; add a little more soy sauce if needed.
- Turn off the heat. Add the lime juice and the chopped coriander or parsley and mix gently. The flavor should become fresh and citrusy but not harsh – if it lacks “spark”, add a bit more lime juice.
- Remove the lemongrass stalk and any larger ginger slices if you can spot them easily. Serve the soup very hot, sprinkled with an extra handful of fresh coriander or parsley just before serving, while the herbs are still vibrantly green.
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.
I make this soup when I need a reset after a few days of heavier eating – especially after the holiday marathon. I often throw in a handful of thin rice noodles if I want it to be more filling as a work lunch.
