Recipe: Vegan Coconut And Tofu Soup


This vegan hot and sour soup is super creamy and packed full of delicious veggies and tofu. As the tofu soaks in the gorgeous broth, it absorbs all of the delicious flavours and makes for a wholesome, warming meal.


  • 10 g galangal (or ginger)
  • 2 banana shallots
  • 2 stalks lemongrass
  • 4 green finger chillies
  • 1 tbsp coconut oil
  • 1 tbsp palm sugar
  • 400 ml coconut milk
  • 200 ml vegetable stock
  • 6 kaffir lime leaves
  • 1/2 bunch coriander
  • 1 red onion
  • 2 plum tomatoes
  • 100 g button mushrooms
  • 300 g extra firm tofu
  • 1 lime
  • 2 tbsp soy sauce

Step 1


Peel the galangal and shallots, remove the stalks from the chillies and roughly chop the lemongrass. Dump them all into the Chopper attachment for the Triblade and blitz up.

Step 2

Fry The Mixture

Put a medium saucepan over a medium heat and scoop in the coconut oil. Add the blitzed mixture and fry for 5 minutes before adding the sugar. Fry for another few minutes then add the coconut milk, stock and lime leaves.

Step 3

Blend Into A Soup

Simmer for 10 minutes and add the roughly torn coriander to the pan. Use a Tri-Blade hand blender to blend into a smooth soup.

Step 4

Add The Veggies And Tofu

Peel the red onion and cut it into wedges. Cut the tomatoes into wedges the same way. Cut the mushrooms in half and the tofu into 2cm squares. Add the tofu, mushrooms, onion wedges and tomatoes and simmer for a final 5 minutes.

Step 5

Season The Soup

Season with the juice of the lime and the soy sauce. Taste for balance of flavours and adjust with more lime or soy sauce if necessary. Garnish with a little extra coriander if you want.

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