Winter, Light Meals, Soup

Thai Green Goddess Soup with Crispy Tofu Croutons

This is exactly what you need on a gloomy Monday in January. Immunity boosting, vibrant and fresh. It's warm with green chilli and fragrant with ginger, lemongrass and coriander as well as being stuffed to brim with greens.

Here I used crispy tofu to top which gives this soup added protein and crunch. Any seeds or chopped nuts such as raw almond or cashews would also make a lovely addition to the garnish.

if you don't have all the spices on hand a tbs of Thai green chilli paste makes a great subsitute.




2 banana shallots finely chopped

2 tbs light oil

3 fat garlic cloves grated

1 large thumb sized piece of ginger grated

1-2 green chilli’s deseeded and finely chopped

2-3 makrut lime leaves chopped if fresh crushed if dried(optional)

1 lemongrass bottom ¼ only and bashed hard with the side of a knife

1 tin full fat coconut milk

400ml vegetable stock

400g tender stem broccoli or regular

6 pellets of frozen spinach

Small handful fresh coriander

1 tsp sea salt

Good grind freshly ground black pepper

To Serve

280g extra firm tofu

½ tsp sea salt

Freshly ground black pepper

1 heaped tsp cornflour

Small handful fresh coriander

Lime wedges

Sesame seeds

Coconut cream or plant based cream


  1. In a large deep sided pan or casserole pot add the oil, shallots, lime leaves and lemon grass. Cook on medium high until fragrant and the shallots are soft and translucent.
  2. Add the garlic, ginger and green chilli, stir to combine and cook for a further 1-2 mins. Add the coconut milk and stock, bring to a boil and reduce to a low simmer.
  3. Meanwhile fill a large bowl with ice and water. Bring a large pan of salted water to bowl and cook the broccoli for about 4 mins. Drain and immediately plunge into the ice-cold water. Set aside.
  4. Add the spinach and allow to defrost in the broth, once its softened pluck out the lemon grass stalk and add the entire contents of the pot along with the coriander and broccoli to a high-speed blender. If you don’t have one add everything to the pot and use a handheld blender, or blend in parts in whatever you have.
  5. Blitz everything until silky smooth and return to the pan. Check for seasoning and adjust with salt pepper and add the juice of half a lime. Stir and keep warm whilst you make the tofu croutons.
  6. Heat a non-stick pan with the light oil.
  7. Add the cubed tofu salt, pepper and cornflour to a bowl and toss to coat.
  8. Add the hot pan and cook turning and tossing often until crispy on all sides, about 4-5 minutes.
  9. Serve the soup in bowls, topped with a little extra coconut cream, tofu croutons, extra coriander, green chillies and sesame seeds if you wish.
  10. It will store well in a airtight contain for 3 days.

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.

Thank you for subscribing!