Hot And Sour Mushroom And Coconut Soup(Vegan)| Easy Thai Recipes
page-template-default,page,page-id-1499,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-5.6,vc_responsive


Hot and Sour Mushroom and Coconut Soup (Vegan)

Thai food online

Hot And Sour Mushroom And Coconut Soup (Vegan)

Serve: 1-2


200 ml                      Thai coconut milk

200 ml                      Water

100 gram                  Tofu (optional) cut in cubed

70 gram                    Shitake mushroom trimmed

½                                Small red onion

2tbs                            Coconut oil

1tbs                            Chilli flake

1tbs                             Lime juice

1tbs                             Lemon grass puree

1-2tsp                         Sugar

1tsp                             Light soya sauce

2/3tsp                        Chopped red chilli

1/2tsp                         Ginger puree/paste

1                                   Vegetable stock cube

3                                   Kaffir lime leaf

2                                   Cherry tomato

2-3                                Coriander leaf (optional)

1 pinch                         Salt and pepper


-Use the kitchen towel to absorb the excess water from the tofu. Season with salt and pepper. Then fry the tofu cubes with 1 tablespoon of coconut oil in the non-stick pan, until it’s turns golden brown in colour. Transfer the tofu cubes on to a piece of kitchen paper and set a side.

-Use the same pan to fry the chilli flakes with the rest of the coconut oil for approx. 5 minutes and set a side.

– Put the water, onion, kaffir lime leaf, lemongrass puree, cherry tomato and ginger puree into the saucepan. Bring it to boil.

-Add the coconut milk, chilli, stock cube, sugar, soya sauce and Shitake mushroom into the same pan. Gently boil and stir occasionally until the mushroom is cooked.

-Add the tofu, lime juice and a pinch of salt. Simmer for further 5 minutes.

– Drizzle 1/2 teaspoon of chilli oil and garnish with coriander and serve immediately.



-I used Shitake mushroom but Chestnut mushroom is just as good to make this lovely Hot and sour mushroom and coconut soup (Vegan).

-You really need, good quality, Thai coconut milk please, click this link and see why. Thai Kitchen Staple.


Thai food online

[do_widget id=a2a_share_save_widget-2]