🥥🌿 Vegan Thai Coconut Soup

🧺 Ingredients

• 1 tbsp coconut oil

• 1 small onion, sliced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 stalk lemongrass, bruised & cut (or 1–2 tsp lemongrass paste)

• 200 g mushrooms (button or oyster), sliced

• 1–2 tbsp red curry paste (vegan)

• 1 can (400 ml) full-fat coconut milk

• 2 cups vegetable broth

• 1 tbsp soy sauce or tamari

• 1 tbsp maple syrup or sugar

• 2–3 tbsp lime juice (to taste)

• 1 red chili, sliced (optional)

• Salt to taste

For garnish:

• Fresh cilantro

• Spring onions

• Lime wedges

👩‍🍳 Instructions

1. Sauté aromatics
   Heat coconut oil in a pot. Add onion and cook until soft. Stir in garlic and ginger; cook 30 seconds.

2. Build flavor
   Add lemongrass, mushrooms, chili, and red curry paste. Stir well and cook 2–3 minutes until fragrant.

3. Simmer
   Pour in coconut milk and vegetable broth. Bring to a gentle simmer (don’t boil hard).

4. Season
   Add soy sauce and maple syrup. Simmer 8–10 minutes so flavors blend.

5. Finish
   Remove lemongrass. Stir in lime juice. Taste and adjust salty–sweet–sour balance.

6. Serve hot
   Garnish with cilantro and spring onions.