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5 from 2 votes
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Vegan Lemongrass Soup

Vegan Lemongrass Soup is fragrant, warming, and packed with Thai-inspired flavors. Infused with red curry paste, tender glass noodles, and bright lemongrass, Light yet nourishing!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: Thai
Keyword: vegan lemongrass soup
Servings: 3 -4 servings
Calories: 248kcal
Author: Lainey

Ingredients

Marinated Tofu:

  • 1 block Tofu pressed and cut into ½-inch thick slabs
  • ¼ cup Soy sauce
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Coconut sugar or sweetener of choice
  • ⅓ cup Water
  • 2 cloves Garlic smashed or finely minced
  • 1 teaspoon Onion powder
  • 1 tablespoon Oil for frying

The Soup:

  • 1 tablespoon Oil
  • 1 ½ tablespoons Thai red curry paste
  • 1 tablespoon Lemongrass finely minced
  • 1 liter Vegetable broth
  • 3 bunches Mung bean noodles glass noodles, soaked in hot water until softened
  • ½ cup Snap peas
  • ½ cup Tomatoes chopped
  • 3 cups Baby spinach
  • 1 Lime juiced

Instructions

Marinate the Tofu:

  • In a small bowl, mix soy sauce, apple cider vinegar, coconut sugar, water, garlic, and onion powder.
  • Submerge tofu slabs in the marinade and refrigerate for at least 1 hour.
  • After marinating, preheat a frying pan over medium heat with oil.
  • Fry tofu until golden on both sides, brushing with extra marinade for more flavor.

Prepare the Soup:

  • Soak mung bean noodles in hot water for 10–15 minutes until softened. Drain and set aside.
  • In a pot over medium heat, add oil and sauté onions (optional) until translucent.
  • Add Thai red curry paste and minced lemongrass. Stir until fragrant, about 1 minute.
  • Add vegetable broth (or water + mushroom powder) and bring to a boil.
  • Add snap peas and chopped tomatoes, cooking for 2–3 minutes.
  • Stir in noodles and cook for another 3–4 minutes until tender.
  • Add baby spinach and stir until wilted. Remove from heat.

Serve:

  • Squeeze fresh lime juice into each bowl.
  • Top each serving with pan-fried marinated tofu and serve hot.
Serving: 1gCalories: 248kcalCarbohydrates: 21gProtein: 15gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 885mgPotassium: 594mgFiber: 4gSugar: 8gVitamin A: 4390IUVitamin C: 30mgCalcium: 113mgIron: 4mg
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