Dairy-Free Spicy Thai-Inspired Coconut Soup
Experience the bold, aromatic flavors of Thailand with this Dairy-Free Spicy Thai-Inspired Coconut Soup! This comforting recipe is bursting with fragrant ingredients like lemongrass, ginger, and Thai red curry paste, perfectly balanced by creamy coconut milk and a hint of lime. Loaded with tender vegetables—mushrooms, red bell pepper, zucchini, and carrot—this soup is naturally gluten-free and can be customized with optional rice noodles for extra heartiness. Whether you're seeking a dairy-free dinner or a unique vegan-friendly dish, this spicy coconut soup delivers a perfect blend of heat and freshness, topped with cilantro and green onions for an exquisite presentation. Ready in under an hour, it’s a nourishing meal ideal for chilly evenings or anytime you crave authentic Thai-inspired comfort!
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 Lemongrass stalk, smashed
- 2 tablespoons Thai red curry paste
- 4 cups Vegetable broth
- 14 ounces Coconut milk (full-fat)
- 8 ounces Mushrooms, sliced
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 1 Zucchini, spiralized or julienned
- 2 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 teaspoon Brown sugar or coconut sugar
- 2 tablespoons Fresh cilantro, chopped
- 2 Green onions, sliced
- 2 Thai bird's eye chilies, finely sliced (optional)
- 6 ounces Rice noodles (optional)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the minced garlic, grated ginger, and smashed lemongrass stalk to the pot, cooking for 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for another minute to release its flavors.
Pour in the vegetable broth and bring to a simmer.
Add the coconut milk, stirring to combine, and allow the mixture to heat through.
Add the mushrooms, red bell pepper, carrot, and zucchini to the pot. Simmer for 8-10 minutes, or until the vegetables are tender but still slightly crisp.
If using rice noodles, prepare according to package instructions in a separate pot, then set aside.
Stir in the lime juice, tamari, and sugar. Taste the soup and adjust seasoning if needed.
If desired, add the finely sliced Thai bird's eye chilies for extra spice.
Serve the soup hot, optionally over rice noodles, and garnish with fresh cilantro and sliced green onions. Enjoy!
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5041 mg | 219% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 51.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 330 mg | 25% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4633 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
