| Prep: 30 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 6g | 1g | 18g |
| sugars | fibre | protein | salt |
| 3g | 4g | 12g | 1.2g |
Why I Love Thai Clear Vegan Tofu, Shrimp and Young Coconut Seeds Soup
There is an invigorating freshness about this Clear Vegan Tofu, Shrimp and Young Coconut Seeds Soup that I absolutely adore. I love that it harmoniously combines the lightness of vegan protein with the bold flavors of traditional Thai cuisine. While I am admittedly partial to pulsating flavors courtesy of my own Cuban and Spanish roots, I am quite drawn to the balance of this Thai recipe. Every spoonful feels like a warm, tropical embrace, reminiscent of the intoxicating rhythm of my salsa classes.
A Dance of Flavors
Just as dance is a blend of meticulous movements and graceful rhythm, this soup is a tapestry of unique ingredients that blend magnificently. The lemongrass stalks and kaffir lime leaves bring a citric sweet-sour tang, while the galangal and Thai chili peppers add a spicy undertone. The hearty contribution from the vegan shrimp and firm tofu are complemented beautifully by the freshness of young coconut seeds, cherry tomatoes, and white button mushrooms. Topped off with the exciting finish of lime juice, cilantro, and vegan fish sauce, this Clear Vegan Tofu, Shrimp, and Young Coconut Seeds soup offers a symphony of flavors in every bite that I find utterly irresistible.
Inspiration and Complimenting Dishes
My fascination for Thai cuisine began when I stumbled upon David Roux’s delicious creations. His ability to deftly weave together ingredients to make marvelous dishes that are healthy as they are captivating inspired me to explore beyond my traditional culinary boundaries.
This delicious soup reminds me of the Spanish Caldo Gallego, a hearty soup my grandmother used to make back in Spain, rich with flavors from the land and sea. I like to think of this Thai soup as its Asian cousin, equally nutritious and satiating.
It pairs effortlessly with other Asian dishes like Veggie Stir-Fry or Tofu Pad Thai. It can also hold its own, served as a light meal with a side of jasmine rice. For a more casual culinary experience, consider pairing this with a spicy tofu sandwich for a delightful contrast of textures.
So here’s to many more palate adventures, warmed by comforting bowls of Clear Vegan Tofu, Shrimp, and Young Coconut Seeds Soup. Trust me, the dance of flavors in this one is truly worth savoring.
What You’ll Need
- 8 cups of vegetable stock
- 2 lemongrass stalks, cut into 3 inch pieces, and crushed
- 6 kaffir lime leaves, torn into pieces
- 1 cup of galangal, thinly sliced
- 5 Thai chili peppers, crushed
- 2 cups of Vegan Shrimp, defrosted
- 2 cups of Extra firm tofu, cubed
- 2 young coconuts, cut open and the seeds removed for use
- 2 cups of cherry tomatoes, halved
- 2 cups of white button mushrooms, quartered
- 1/2 cup of fresh lime juice
- 1/4 cup of fresh cilantro, finely chopped
- 3 tablespoons of vegan fish sauce
- 2 teaspoons of sugar
- 1 heat of romaine lettuce, chopped
Method
Step One
Start by preparing your broth. Pour the 8 cups of vegetable stock into a large pot and add the 2 lemongrass stalks, 6 torn kaffir lime leaves, 1 cup of thinly sliced galangal, and 5 crushed Thai chili peppers. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 20-30 minutes to let the flavors infuse.
Step Two
While the broth is simmering, defrost your vegan shrimp if needed, cube your tofu, halve your cherry tomatoes, and quarter your white button mushrooms. Open your young coconuts and remove the seeds for use.
Step Three
After the broth has simmered for 20-30 minutes, add the 2 cups of vegan shrimp, 2 cups of tofu cubes, seeds from your young coconuts, 2 cups of cherry tomatoes, and 2 cups of quartered mushrooms to the pot. Continue to simmer for another 15-20 minutes until all the ingredients are cooked and tender.
Step Four
Next, stir in the 1/2 cup of fresh lime juice, 1/4 cup of finely chopped fresh cilantro, 3 tablespoons of vegan fish sauce, and 2 teaspoons of sugar. Simmer for another 5 minutes, or until the sugar is completely dissolved.
Step Five
Finally, add the chopped romaine lettuce. Simmer for about 1 more minute until the lettuce is slightly wilted. Taste the soup and add more lime juice or vegan fish sauce if needed to get the desired flavor.
Step Six
Turn off the heat and let the soup sit for a few minutes before serving. This will allow the flavors to meld together even more. Ladle the soup into bowls, making sure each serving gets a good mix of all the ingredients. Enjoy your clear vegan tofu, shrimp and young coconut seeds soup!
