Cilantro Coconut Tofu Soup

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This is a simple vegan soup that’s perfect for a chilly spring supper. It works great as a side but is also hearty enough to stand alone as the main dish.

Vegan Coconut Milk Soup


  • 3 cups vegetable broth
  • 1 fresh piece of ginger (approximately 1 inch), thinly sliced
  • 1 cup coconut milk
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons agave nectar (optional)
  • 6 ounces firm tofu, cut into 1/2 inch cubes
  • 2 cups button mushrooms, rinsed and sliced
  • 2 large carrots, julienned
  • 1 medium daikon radish, julienned
  • 2 tablespoons lime juice
  • 1/4 cup fresh cilantro, minced

Cooking Directions

  1. In a pot, bring vegetable broth and ginger to a boil, then reduce heat to low and simmer for 5 minutes.
  2. Stir in coconut milk, ginger, vinegar, agave, tofu, mushrooms, carrots and daikon radish.
  3. Just before serving, stir in lime juice and cilantro.
  4. Serve!

Image Credit: Vegan Soup Ingredients photo via Shutterstock

1 thought on “Cilantro Coconut Tofu Soup”

  1. Made this soup for dinner tonight – it was delicious!
    I substituted the tofu with chicken, added some fish sauce and did not use any agave (it was sweet enough already). Oh, and I added some tree oyster mushrooms as well… Fabulous!! :)

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