| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 5g | 1g | 30g |
| sugars | fibre | protein | salt |
| 6g | 4g | 15g | 1.2g |
Why I Love Thai Clear Vegan Chicken Soup
I always look forward to sharing a brand new recipe with you all and today’s feature, the Clear Vegan Chicken Soup, is certainly no different. I fell in love with this Thai dish not just for its clean and wholesome ingredients but also for the deep, flavorful broth that keeps you yearning for more. It’s incredibly refreshing and lighter on the stomach, embodying the very essence of vegan cuisine while still maintaining that savory, chicken-like complexity that we all know and adore.
A Taste of Thai With a Tex-Mex Influence
While my heart is firmly rooted in Texas and the flavorful Tex-Mex cooking style I grew up loving, my palate frequently craves the adventure of trying new cuisines from around the globe. This Clear Vegan Chicken Soup recipe brings in elements of Thai cuisine that blend surprisingly well with the sort of vibrant, deep flavors more commonly associated with Southern cooking. I’ve always been one to try new things and merge globally inspired aesthetics with local flavors — just like acclaimed Thai Chef, David Thompson, who has been a major inspiration in my culinary journey.
Taking Soup to the Next Level
I have a genuine affinity for soups, particularly ones that pack a punch of flavor in every spoonful. They’re warm, comforting, and endlessly adaptable—three things I can certainly appreciate as a teacher. On particularly tough school days, I find relaxation in simmering a pot of soup at home and I must say this Clear Vegan Chicken Soup made me impressively satisfied. Its playful blend of fresh cilantro, tangy lime juice, resonant soy sauce, and a little kick from the red chili not only tantalize the taste buds but also exude a feel-good, comfort food vibe. This soup, in particular, can be considered a standalone meal, thanks to the added vegan chicken substitute, but it would also pair wonderfully with a crisp, green salad or a simple Pad Thai.
So go ahead and give this clear vegan chicken soup a try. I promise you, it’s not only a treat to the senses, but it’s also a hearty yet light dish that’s perfect any time of the year. Here’s to hearty, home-cooked meals that reflect our passion for taste exploration!
What You’ll Need
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 cloves of garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 2 quarts vegetable broth
- 2 cups vegan chicken substitute, chopped into bite-size pieces
- 1 cup chopped cilantro
- 1 tablespoon soy sauce
- 1 small piece of ginger, minced
- 1 teaspoon ground black pepper
- Salt to taste
- 2 limes, juiced
- 1 cup bean sprouts
- Fresh cilantro, chopped (for garnish)
- Fresh basil leaves, chopped (for garnish)
- 1 fresh red chili, sliced (for garnish)
Method
Step One:
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, celery, and red bell pepper. Sauté until the onions are translucent and the vegetables are tender, about 5-7 minutes.
Step Two:
Add the vegetable broth to the pot. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
Step Three:
Add the vegan chicken substitute to the pot. Let it cook for another 10 minutes. Then, stir in the chopped cilantro, soy sauce, minced ginger, ground black pepper, and salt to taste. Continue to simmer the soup for another 5 minutes or until the vegan chicken is cooked through.
Step Four:
Remove the pot from the heat. Stir in the lime juice and add the bean sprouts. Adjust the seasoning as needed.
Step Five:
Ladle the soup into bowls. Garnish each bowl with fresh cilantro, basil leaves, and slices of fresh red chili. Serve hot and enjoy your homemade clear vegan chicken soup.
