• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Entrees » Thai-Inspired Vegan Coconut Soup

October 4, 2013

Thai-Inspired Vegan Coconut Soup

Jump to Recipe·★★★★4 from 1 review
Quick and Easy Fragrant Coconut Soup

We recently took a daytrip to Portland, Maine. In between rummaging around at Yes Books and The Green Hand, grabbing a beer at The Thirsty Pig, walking around The Old Port and visiting LeRoux Kitchen, we stopped at The Green Elephant (twice), a vegetarian bistro that I kind of want to curl up at and live in forever. I only order appetizers there because I want to taste a little bit of everything and, after two appetizers for dinner, I only had room for only one more item, which was their Fragrant Coconut Soup. It was simple, pretty and a wonderful end to a fabulous dinner. I loved it so much that I wanted to try to recreate it at home, and this version came pretty close to the original.

Although I’ve made a Tom Kha Gai-inspired dish before, I wanted to make something a bit less involved. I resisted the urge to add things like lemongrass, kaffir lime leaves and vegan fish sauce to it, and forced myself to keep everything minimal and easy—and the results were fantastic. Once the coconut milk was added, the aroma of this soup triggered an immediate eyeroll accompanied by an uncontrollable dumb smile that was followed by complete happiness after the first bite. This soup is good because it’s simple … and simple is good.

Quick and Easy Fragrant Coconut Soup

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Quick and Easy Fragrant Coconut Soup

Quick and Easy Fragrant Coconut Soup


★★★★

4 from 1 review

  • Author: olivesfordinner.com
  • Total Time: 30 minutes
  • Yield: 4 servings
Print Recipe
Pin Recipe

Ingredients

  • 1 TB toasted sesame oil
  • 2 shallots, thinly sliced
  • 6–8 shiitake caps, thinly sliced
  • 2 tsp brown sugar
  • 2 scallions, thinly sliced
  • 4 cups broth (homemade or Imagine brand
  • small can of coconut milk (5.46 ounces)
  • juice from half of a lime
  • 10 cherry tomatoes, sliced into halves

to serve

  • tofu cubes (cut into dice-sized pieces)
  • thai chilis or sriracha, to taste
  • cilantro

Instructions

  1. Heat the sesame oil over medium low heat, then throw in the shallots. Allow them to soften for a minute or two, then gently stab the slices with chopsticks or a spatula to break them up. Throw in the shiitake caps, stir, and allow to soften for two minutes. Sprinkle the brown sugar over the top, then stir again to combine.
  2. Increase the heat to medium, then throw in the chopped scallions and broth. Stir, then allow to come to a small simmer. Allow it to simmer for about two minutes, then remove it from the heat and stir in the coconut milk, lime juice and tomatoes.
  3. Serve immediately with a few tofu cubes thrown in if you like. Garnish with hot peppers or sriracha and cilantro, if desired.
  • Cook Time: 30 minutes

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Quick and Easy Fragrant Coconut Soup

You may also like:

Vegan Tom Kha Gai
Roasted Root Vegetables
Black Pepper and Thyme Crusted Tofu
Vegan Miso Soup

Filed Under: Entrees, Soup Tagged With: coconut milk, mushrooms

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. Mam says

    January 3, 2020 at 6:10 pm

    Great recipe! Four stars because it needed salt, and also sesame seed oil is best used without subjecting it to high heat (high heat kills the flavor!) I used canola in the shallot fry stage and then stirred the sesame oil in right after turning off the heat. I added a shake of cayenne and it was awesome.

    ★★★★

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub.

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

A top down shot of breaded vegan shrimp with sauce.

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Joni Marie Newman of Just the Food
Lan Pham Wilson of the morestomach blog
Heather Poire of Sunday Morning Banana Pancakes

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks