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Tofu Tom Yum Soup with Coconut

Serves: 4

Gluten Free‏ Quick Make Vegan Friendly

A classic hot and sour soup found all over Thailand. It’s normally served as a clear broth but the coconut milk helps round off the hot chilli flavours in this recipe.

Tofu Tom Yum Soup with Coconut Recipe: Veggie


1 tbsp oil

3 shallots, finely chopped

200g chestnut mushrooms

2 tbsp frozen Cooks’ Ingredients Spicy Thai Mix

1 red Thai chilli, deseeded and roughly chopped

2 tsp tomato purée

Zest and juice of 1 lime

200ml vegetable stock

400ml can coconut milk

3 tomatoes, roughly chopped

349g pack Blue Dragon Extra Firm Silken Style Tofu, diced

2 tbsp chopped coriander


  • Heat the oil in a large saucepan and fry the shallots for 2-3 minutes, then add the mushrooms and cook for 1-2 minutes.
  • Meanwhile, place the Thai mix, chilli, tomato purée and lime zest in a small food processor and blitz to a smooth paste and add to the pan. Cook for 1 minute.
  • Stir in the stock, coconut milk and tomatoes, cover and simmer for 5 minutes. Add the tofu and lime juice and cook for 1 minute to heat through.
  • Serve sprinkled with coriander.
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