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Vegan Hot and Sour Soup with Beansprouts

a bowl of hot sour soup
A delicious and light spicy broth
Freya 4 people
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.