Thai Tofu Soup with Mushrooms and Vegetables

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Thai vegetable tofu soup recipe with step by step photos – a comforting and healing soup for the winters. A Vegan Soup Recipe.

thai veg tofu soup

Now I have made Thai food after a long long time as I was able to get some Thai herbs here. Another soup recipe I have shared from Thai cuisine is this Tom Yum Soup and Tom Kha Soup.

Winters are the times for having soups. India is witnessing a really chilly winter this year and apart from the heart & belly warming food that we make there are many varieties of soups or Shorbas we also make.

So there is the fiery & pungent galangal and fragrant Lemon grass along with the hot hot red Piri piri chilies…. Not to mention the soothing Basil and lime leaves. so the ingredients that go in this soup heals you – from the cold ailments experienced in winters.

The Thai veg tofu soup is warming & comforting for the body as well for the soul.

Tips for making Thai Vegan Tofu Soup

  • I have used oyster mushrooms in this soup as I did not have fresh mushrooms. To make the soup you can add a mix of different varieties of mushrooms or even just plain button mushrooms.
  • The vegetables can be of your choice and what is available in season. Broccoli, carrots, beans, cauliflower, bok choy, potatoes –   any of these veggies can be added. I only had carrots with the mushrooms but still with only two veggies, the soup tasted yummy.
  • Also in this soup, you don’t have to make the stock separately and then add it. While cooking the veggies, the stock happens 🙂
  • I had piri piri chilies, so added them to the soup. But you can add bird’s eye chilies also.
  • I have added lime leaves from my lime shrub. But in absence of lemon leaves or kaffir lime leaves, you can add the zest of a small lime.

As far as galangal is concerned, ginger just does not come close to it. So I won’t suggest substituting ginger for galangal. The soup won’t taste or feel authentic if galangal is not added.

When I was seeing the pics of the soup, they were beautifully captured. I think one of best step by step pics so far. The light was perfect this day and I have not done any post-processing. On the images, apart from reducing the size.

How to make Thai Tofu Soup

1: In a mortar & pestle take galangal and ginger. The creamish one is galangal and the faint yellowish one is ginger. You can also grind these with a blender.

in a mortar & pestle take galangal and ginger

2: Crush both to a semi coarse or fine paste.

crush galangal and ginger to a semi coarse or fine paste.

3:  Now take the sliced onions, oyster mushrooms, carrots and whatever veggies you have in a pot.

sliced onions, oyster mushrooms, carrots and veggies in a pot.

4: Time to add some spice, flavors & aroma – piri piri chilies, lime leaves, lemon grass and the crushed galangal-ginger are added.

added piri piri chilies, lime leaves, lemon grass and the crushed galangal-ginger

5: Splashing some water…

add water to the pan

6: Cover and cook all of them on a medium flame.

cook veggies

7: The simmering soup…..

simmer the tofu soup

8: Meanwhile in another pan, heat some oil and pan fry the silken tofu.

in a pan pan fry the silken tofu.

9: Add tofu with the oil in the soup pot… Stir…..

add tofu with the oil in the soup pot

10: Season with crushed black pepper…

add black pepper powder

11: Some umami flavor… Soy sauce

add soy sauce

12: There goes the herbs… Basil & coriander leaves.

add basil and coriander leaves

13: Stir and cook for a minute.

cook tofu soup

14: Before serving Thai tofu soup, remove the piri piri chilies, lime leaves and lemon grass stalks. Pour the soup in bowls and Serve tofu soup plain or with some warm rice or Noodles.

Thai vegetable tofu soup
If you are looking for more Soup recipes then do check:

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thai veg tofu soup recipe

Thai Tofu Soup (Vegan)

5 from 2 votes
Thai veg tofu soup is a soothing, warming and healing soup to beat the chill in winters.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Cuisine Thai, World
Course: Appetizers, Brunch
Diet: Vegan
Difficulty Level: Easy

Servings 4
Units

Ingredients

  • 125 grams dry oyster mushrooms - halved or quartered
  • 1 inch galangal - peeled
  • ½ inch ginger - peeled
  • 1 small onion or medium sized onion - sliced or quartered
  • 1 lemon grass stalk - halved in two
  • 2 to 3 piri piri chilies or bird's eye chilies
  • 1 medium size carrot - chopped
  • 200 or 250 grams extra firm silken tofu or regular tofu - diced (i used mori nu's silken tofu)
  • 1 tablespoon sunflower oil
  • 2 kaffir lime leaves or lime leaves or zest of one small lime
  • ¼ cup chopped or torn basil leaves or thai basil leaves
  • ¼ cup chopped coriander leaves
  • 4 cups water
  • ½ tablespoon soy sauce - add more if you prefer
  • some basil leaves for garnishing
  • some coriander leaves for garnishing
  • salt as required
  • black pepper powder as required

Instructions

  • Crush the galangal and ginger in a mortar and pestle to a semi coarse or fine paste.
  • Take all the veggies, piri piri chilies, lemon grass, lime leaves, curshed galangal-ginger, salt in a pot.
  • Add water and keep the pot on a medium flame. Cover and let the soup boil first.
  • Then lower the flame and let the soup simmer for 10 minutes.
  • Meanwhile, in another pan, heat oil. Pan fry the tofu for 2-3 minutes stirring often.
  • Add the tofu with the oil to the simmering soup.
  • Simmer for 2-3 minutes, season with black pepper and soy sauce.
  • Lastly add the chopped basil & coriander leaves. Simmer the soup for a minute.
  • Before serving tofu soup, remove the piri piri chilies, lime leaves and lemon grass stalks.
  • Serve Thai Tofu Soup hot in soup bowls garnished with some basil leaves.

Notes

  1. If the galangal is fibrous and hard, then make a fine paste. Otherwise you may taste the galangal threads when having this tofu soup.
  2. The amount of pepper and soy sauce in the soup can be adjusted as per your preference.

Nutrition Info Approximate values

Nutrition Facts
Thai Tofu Soup (Vegan)
Amount Per Serving
Calories 127 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 452mg20%
Potassium 432mg12%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 7g14%
Vitamin A 2727IU55%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 7mg8%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin K 12µg11%
Calcium 56mg6%
Vitamin B9 (Folate) 21µg5%
Iron 2mg11%
Magnesium 45mg11%
Phosphorus 123mg12%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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25 Comments

  1. Hi. Am yet to try the soup but it looks very delicious. I was wondering if I can avoid the mushrooms or replace them with anything else.
    Regards.

  2. Hi Dassana, Made your soup today and it came out great. Loved the varied flavors and scents from the herbs. I used ordinary tofu to make this and it still came out great. However I felt my soup was lacking in one element i.e. sweet. So I added sugar.

    Besides sugar can something else be added to balance this soup? Btw..where did you buy that soup pot? It looks absolutely gorgeous ! 🙂 Once again…..love this dish. I was waiting to buy the herbs and make this since I saw this gorgeous recipe. Keep up the good work ! 🙂

    1. thanks radhika for the positive feedback and your inputs. glad to know you liked the soup. i bought the soup pot from an handicraft exhibition. its a stone pot from manipur. i have seen this stone pots getting sold in some websites too but don’t remember the website name. frankly speaking, it is overpriced.

  3. Hi
    This soup looks great.. Just wondering if I can use vegetable broth instead of water too add even more flavor.

    Anyone try this?

    thanks

    1. you can use veg stock. no one has tried i guess as i have not received any feedback.

  4. very helpful.never knew u had another blog.can u pls include the link in this home page will be useful for many new bie like me

  5. Hello!
    I’m glad I found your blog! The recipes look amazing. I cook Indian and Thai dishes and love to try new ones and your directions are very nicely broken down. I often make a Thai soup that calls for many of these herbs and spices, but also has fish sauce and other fishy ingredients. But lately I’ve been having more veggies, so this soup will be great! I intend to make it today!
    Thank you!

  6. Refreshing soup.Was looking for thai soup ,your look appetizing.bookmarked.if i couldnt fresh lime leaves any substitute for it.

    1. thanks meena. add grated zest (lime rind) of 1 small lime instead of lime leaves.

  7. This soup was wonderful!!! We couldn’t find galangal at the store and left out the cilantro (personal preference), but added bean sprouts. A very complex, satisfying recipe! Thank you!

  8. the pictures of the thai soup are so gorgeous dassana. especially love your cooking pot. perfect for cooking soup 🙂

  9. your pictorial presentation is amazing..moreover i like the vessel in which you have prepared the soup..any idea where can we get fresh thai herbs?

    1. thanks riyas. nowadays you can easily get fresh thai herbs from a gourmet or hypermarket store in indian metros or cities. difficult to get these in towns though.

  10. I love thai flavors and I love how you brought them all together. Great use of a pestle and mortar =)

  11. The bird’s eye chilies you mentioned above are those common green chillies in the market? I never knew their name, everybody just calls them green chillies. The piri piri chillies are quite hot right? Dassana your soup looks amazing. Often I see tofu in the shop but I never know what to make with it, so I don’t buy it. Plus there are so many different type of tofus that it confuses.

    1. the bird’s eye chilie are thai chilies and they are red in color. they are hot indian chilies. piri piri chilies are the tiniest chilies and very hot.

      i have only seen regular tofu, spiced tofu or the silken tofu. the silken tofu is smooth and melt in the mouth unlike the regular tofu. mori nu brand is the best. they have firm and extra firm silken tofus too.

      you can make scrambled tofu like scrambled eggs or add them to soups or noodles, pasta and even rice. also they can be batter coated and fried or grilled too. tofu works a substitute for paneer and there are various indian paneer recipes that can be made with tofu.

      if you can manage to get silken tofu, then do try it. buy the extra firm or firm ones as they are good for stir fries and sauting.

  12. Such a beautiful bowl of soup with amazing flavors…Would love bowls of it esp during this weather 🙂
    Nice pics