Thai Coconut Hot & Sour Soup

It's been a little cold here in Miami, colder than our average of 80's. I was craving a warm pot of vegetable soup with lots of rich spices and flavors. I put this pot of gold together with some inspiration from my friend Jen's vegan thai coconut soup recipe. I would never normally think to use Tempeh in a soup, but She recently did and it looked so good that I had to try it! I use a little bit of fish sauce in my broth but you can replace with extra tamari if you want to make this vegan. This soup is amazing on it's own but I think it could also work well on top of rice or with the addition of shrimp, or beyond meat chicken strips or kelp noodles. Enjoy!

Thai Coconut Hot & Sour Soup
by Sarah Farsh February 8, 2016
  • 1 shallot, minced
  • 1 tbsp coconut oil
  • 3 cloves fresh garlic, minced
  • 1 tbsp fresh ginger, minced 
  • 1 bag frozen 365 Everyday Value™ Wild Mushroom Mix (or 2 cups loose wild mushrooms)
  • 1 red bell pepper, seeded and chopped
  • 3 organic carrots, sliced 
  • 1 pack, Light Life Foods Organic Three Grain Tempeh, cubed 
  • 1/2 a head of cauliflower, florets 
  • 1 box 365 Everyday Value™ Low Sodium Vegetable Broth (48 oz)
  • 1 can Organic Light Coconut Milk (13.5 oz)
  • 1 tsp koriander
  • 2 tbsp Tamari (or soy sauce)
  • 1 stick lemon grass, sliced in half vertically
  • 1/2 tsp tumeric
  • 1 tsp garlic powder
  • 2 tsp yellow thai curry paste
  • 1 tsp Thai Kitchen Fish Sauce 
  • 1 tbsp kosher salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 2 fresh limes, juiced and throw 1 of the halves that you juiced inside the pot (you'll fish it out before you serve)
  • 2 tsp Stevia (or sugar)
  • 5 basil leaves, torn 
  • small handful fresh cilantro, chopped
  • Garnish: fresh cilantro, basil, green chili and avocado slices 
Heat up coconut oil in a large soup pot. Add shallots and garlic and sauté. Add ginger, mushrooms, bell pepper and carrots, sauté on medium heat. Add splashes of veggie broth if the pan starts to stick. Add remainder spices: koriander, tamari, lemon grass, tumeric, garlic powder, curry paste, fish sauce, salt, pepper, bay leaves, stevia, lime juice and half a lime wedge - mix well so all spices marinate together and get warm. Add tempeh, cauliflower, carrots, coconut milk and the remainder carton of vegetable broth, stir lightly. Add handful of chopped cilantro and hand torn basil into pot, stir and put lid on top - let simmer for 30 minutes, stir lightly after 15 minutes. Fish out the lime wedge and bay leaf before serving. Serve soup with fresh cilantro, basil, green chili and avocado slices on top. It's also delicious on top of rice or quinoa. 


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