
Thai Coconut Lemongrass Soup
Usually I am not really a big fan of soup, but this vegan Thai coconut lemongrass soup I could easily eat every day. It is
If you would ask me for a comforting, warming and filling soup, I would recommend you this vegan creamy mushroom soup. It is so creamy, you won’t even believe it’s vegan. And, even better: it can be made in 30 minutes!
As I said before in my Thai coconut lemongrass soup recipe, I don’t really eat or make soup a lot. Simply because I like having big meals, and a soup usually doesn’t really fill me up enough.
But, when I was making mushroom stroganoff not too long ago, I remembered how much I love a good, creamy mushroom soup. To reach this creaminess, I used canned coconut milk.
Feel free to use any type of mushroom or a combination. Personally, I like it the most with the button mushrooms. Substitute the soy sauce for tamari and the soup will be gluten-free.
The nutritional yeast is not necessary, but definitely gives a little bit more of a cheesy flavor. To make the soup even more warming and comforting, I added some chili pepper. Leave this out if you don’t like spicy food, or add a little bit of cayenne or chili powder to experiment with the spiciness.
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Usually I am not really a big fan of soup, but this vegan Thai coconut lemongrass soup I could easily eat every day. It is
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