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+ servings

Vegan Hot and Sour Soup with Beansprouts

a bowl of hot sour soup
A delicious and light spicy broth
Freya
5 from 59 votes
Prep 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1 litre water - boiling
  • 2 tbsp Vegetable Bouillon - powder, I like Marigold
  • 1 cup Button Mushrooms - or larger mushrooms, quartered
  • 1 tbsp Red Thai Curry Paste - vegan, I use Blue Dragon, but this one by Thai Kitchen is also amazing
  • 1 stem Lemongrass - cut into strips
  • 1 Lime - juice
  • 2 Scallions - cut into thin strips
  • 1 tsp Soy Sauce - I love Kikkoman
  • ½ tsp Sesame Oil - toasted
  • ¼ tsp White Pepper - ground
  • 1-4 Birds Eye Chillis - Chopped thinly. Use as many as your tolerance can bear!
  • ½ tsp Sugar - or to taste
  • 1 block Silken Tofu - optional, drained, cubed
  • 1 bunch Coriander
  • 1 cup Beansprouts

Instructions

  • In a large saucepan, add the water, thai red curry paste, lime juice, mushrooms, bouillon powder, white pepper, chillis, lemongrass, scallions, soy sauce, sesame oil and sugar.
  • Bring up to a brisk simmer, this should take a couple of minutes, and then add the cubed tofu and beansprouts.
  • Simmer for another couple of minutes. Taste for seasoning, then serve.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Hot and Sour Soup with Beansprouts
Amount per Serving
Calories
33
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
119
mg
5
%
Potassium
 
165
mg
5
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
815
IU
16
%
Vitamin C
 
11
mg
13
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.