Go Back
+ servings
a bowl of hot sour soup

Vegan Hot and Sour Soup with Beansprouts

A delicious and light spicy broth
5 from 59 votes
Join our Facebook Group! Print Pin
Course: Soup
Cuisine: Chinese
Diet: Gluten Free, Vegan
Keyword: 30 Minute Suppers
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 33kcal
Author: Freya

Ingredients

  • 1 litre water boiling
  • 2 tablespoon Vegetable Bouillon powder, I like Marigold
  • 1 cup Button Mushrooms or larger mushrooms, quartered
  • 1 tablespoon 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 teaspoon Soy Sauce I love Kikkoman
  • ½ teaspoon Sesame Oil toasted
  • ¼ teaspoon White Pepper ground
  • 1-4 Birds Eye Chillis Chopped thinly. Use as many as your tolerance can bear!
  • ½ teaspoon 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.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!

Nutrition

Calories: 33kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 119mg | Potassium: 165mg | Fiber: 2g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg