This is one of those soups that feels like a reset button. Chau Veggie Express’s Golden Temple Soup is completely vegan, super nourishing, and deceptively simple, but the technique really matters here. I recreated this after the holidays when I couldn’t eat much and needed something comforting but still full of flavour. The broth is light, creamy, turmeric-forward, and perfect for loading up with whatever veggies or proteins you’re craving. It’s cozy, healing, and honestly way easier to make at home than you’d think.
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Why You’ll Love This Golden Temple Soup Recipe
This soup is naturally vegan, incredibly versatile, and perfect for meal prep. The coconut cream makes the broth rich without being heavy, while lemongrass and turmeric keep everything bright and fragrant. You can keep it fully plant-based or add egg or shrimp if that’s your thing. The toppings are customizable, the base is forgiving, and once you understand the order of ingredients, you’ll want to make this on repeat.
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How To Make and Serve This Golden Temple Soup Recipe
The key to this soup is building the broth properly. You start with finely minced aromatics and bloom the turmeric directly in the pot before adding any liquid. This step is non-negotiable. It’s what gives the soup its colour and depth and prevents the turmeric from clumping later. Coconut cream goes in next, followed by water to balance the richness.
Chau Veggie steams their tofu in lemongrass, so don’t throw away those leftover stalks. I used them to steam the tofu and a lot of the vegetables, which gives everything a clean, almost herbal flavour. For texture, I loved mixing steamed veggies with sautéed mushrooms and crispy baked kale chips instead of raw kale. It adds a crunch that reminds me of dried nori in ramen.
Serve the soup hot with spinach noodles, brown rice and lentils, or quinoa, and finish with lots of fresh herbs.
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Chau Veggie Express’ Golden Temple Soup Recipe Tips
Here are a few tips for making this dish:
• Always bloom the turmeric with the aromatics before adding liquid. You can’t fix it later.
• Coconut cream is key here. Coconut milk won’t give you the same body or richness.
• Steaming the tofu in lemongrass adds subtle flavour without overpowering the broth.
• Kale chips add texture and make the soup feel extra special, but raw kale works too.
• This soup is perfect for clearing out the fridge. Use whatever vegetables you have.
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Questions and Answers about the Chau Veggie Express’ Golden Temple Soup
Can I add protein?
Yes. While this soup is vegan, egg or shrimp work really well if you want something heartier.
Can I make this ahead of time?
Absolutely. The broth tastes even better the next day. Store toppings separately for best texture.
Is this spicy?
No, it’s warming but not spicy. You can add chili oil or fresh chili if you want heat.
What’s the best base to serve this with?
Spinach noodles are closest to the restaurant version, but rice, lentils, or quinoa all work great.
Chau Veggie Express’ Golden Temple Soup Recipe
Ingredients
Soup Broth
• 1 can coconut cream
• 4–5 stalks lemongrass, finely minced (about 1½ tbsp)
• 3 cloves garlic, minced
• ½ medium onion, finely chopped (about ⅓ cup)
• 3 tsp mushroom seasoning
• 1 tbsp turmeric powder
• ½ tsp cumin
• 1 tsp cane sugar
• 3 tsp sea salt
• 4 cups water
Noodles or Base (Choose One)
• Spinach and nettle infused rice noodles
• Brown rice and lentils
• Quinoa
Vegetables and Toppings
• Broccoli, steamed
• Carrot, steamed
• Mushrooms, sautéed
• Beancurd, boiled
• Taro, steamed
• Yam, steamed
Lemongrass Steamed Tofu
• Firm tofu, cubed
• 2 cups water
• Leftover lemongrass stalks
Crispy Kale Chips (Optional but Recommended)
• 3 stems kale, torn
• 1 tbsp olive oil
• 1 tsp salt
• Black pepper
Garnish
• Cilantro
• Green onion
Instructions:
Finely mince the lemongrass, garlic, and onion. Set everything up before you start cooking.
Heat a pot over medium heat with a small drizzle of oil. Add the onion, garlic, and lemongrass and sauté until fragrant and softened.
Add the turmeric and cumin directly to the aromatics. Stir and cook for about 30 seconds to bloom the spices. This step is crucial for flavour and colour.
Stir in the mushroom seasoning, cane sugar, and sea salt.
Add the coconut cream and mix well, then pour in the water. Bring the broth to a gentle simmer and let it cook for 10 to 15 minutes.
While the broth simmers, steam the tofu with water and leftover lemongrass for about 10 minutes. Set aside.
Steam broccoli, carrots, taro, and yam until just tender. Boil beancurd separately if needed. Sauté mushrooms until golden and set aside.
For the kale chips, toss kale with olive oil, salt, and pepper. Bake at 350°F for 20 minutes, flipping halfway, until crispy.
Cook your noodles or grain base according to package instructions.
To assemble, add noodles or grains to a bowl. Ladle the hot broth over top and arrange vegetables, tofu, and beancurd however you like.
Finish with crispy kale chips, fresh cilantro, and green onions.