Vegan Creamy Lemongrass Mushroom and Tofu Soup

Shanthi Appelo
Shanthi Appelo

| 1 min read

Creamy Lemongrass Mushroom and Tofu Soup
This Asian-inspired recipe is balanced in heat, acid, salt and fat, featuring flavors like lemongrass, lime, red pepper flakes, soy sauce and lite coconut milk. Using silken or medium tofu provides vegan protein for satiety while offering a melty contrast to the chew of the mushrooms and bok choy.
Many cream of mushroom soup bases are loaded with saturated fat, which can contribute to high cholesterol and heart disease over time if consumed consistently in high amounts. Instead, this recipe cuts down on that by using lite coconut milk and forming a roux to thicken the soup.
Serving Amount
  • 1 lb mushrooms (white, portobello, or other mushroom)

  • 2 tbsp olive oil

  • 14 cup flour

  • 1 shallot or small onion, diced

  • 3 garlic cloves, minced

  • 12 tsp red pepper flakes

  • 1 tbsp lemongrass paste

  • 1 tbsp grated ginger or ginger paste

  • 1 Juice from lime or 3 tbsp lime juice

  • 1 13.5 oz can lite coconut milk

  • 2 cup vegetable broth

  • 1 cup silken or medium tofu, cubed

  • 1 head bok choy, base cut off and leaves removed (or spinach if unable to find)

  • 1 tbsp soy sauce (plus salt to taste if necessary)

  • Garnish – 2 green onion stalks, chopped

  • Step 1

    Thoroughly rinse the mushrooms to remove any debris and dirt, then dry. Slice into thin slices. 

  • Step 2

    In a large saucepan heat 1 tbsp olive oil over medium-low heat. Add shallots and onions and cook until golden and fragrant, about 2-3 minutes.  

  • Step 3

    Increase the temperature to medium and add the mushrooms to sauté for 3-5 minutes, stirring occasionally. 

  • Step 4

    Push the mushrooms to the side, add flour and a second tablespoon of olive oil. Stir constantly for 30-45 seconds to allow the mushroom juices, oil and flour form smooth paste forms called a roux.  

  • Step 5

    Add vegetable broth, coconut milk, red pepper flakes, ginger and lemongrass and allow to simmer uncovered for 20-25 minutes. When 10 minutes are remaining, add boy choy leaves and tofu.  

  • Step 6

    When finished simmering, stir in lime juice and soy sauce. Add fresh ground black pepper and additional salt if needed. Serve in a bowl and garnish with chopped green onion. 

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