Nut-Free Spicy Thai-Inspired Coconut Soup
Savor the bold flavors of Southeast Asia with this Nut-Free Spicy Thai-Inspired Coconut Soup! A vibrant medley of aromatic lemongrass, fresh ginger, and garlic starts the journey, while creamy coconut milk and nut-free red curry paste build its rich, indulgent base. Packed with tender shiitake mushrooms, crisp baby bok choy, and a hint of lime, this comforting soup is perfect for anyone seeking allergy-friendly Thai cuisine. Customize with jasmine rice for a heartier meal, and finish with a garnish of red chili and fresh cilantro for a pop of color and spice. Ready in just 35 minutes, this gluten-free option combines easy preparation with complex, mouthwatering flavors—ideal for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 2 lemongrass stalks (trimmed and lightly crushed)
- 1 tablespoon fresh ginger (peeled and thinly sliced)
- 3 garlic cloves (minced)
- 2 tablespoons red curry paste (ensure it is nut-free)
- 4 cups vegetable broth
- 1 14-ounce can canned coconut milk (unsweetened, full-fat)
- 3 kaffir lime leaves (optional, for extra flavor)
- 8 ounces shiitake mushrooms (sliced)
- 2 cups baby bok choy (chopped)
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon brown sugar
- 1 red chili (thinly sliced, for garnish)
- 0.25 cup fresh cilantro leaves (for garnish)
- 2 cups cooked jasmine rice (optional, for serving)
Instructions
Heat the coconut oil in a large pot over medium heat. Add the crushed lemongrass, ginger, and minced garlic. Sauté for 2-3 minutes until fragrant.
Stir in the red curry paste and cook for an additional minute to release its aromas.
Pour in the vegetable broth and coconut milk. Add the optional kaffir lime leaves if using. Bring to a simmer over medium-high heat.
Once simmering, add the shiitake mushrooms and baby bok choy. Cook for 8-10 minutes, or until the vegetables are tender.
Stir in the lime juice, soy sauce (or tamari), and brown sugar. Adjust seasoning to taste if needed.
Remove the lemongrass stalks and kaffir lime leaves from the soup before serving.
Ladle the soup into bowls and garnish with sliced red chili and fresh cilantro leaves.
Serve hot with a side of cooked jasmine rice if desired.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4939 mg | 215% | |
| Total Carbohydrate | 267.9 g | 97% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 37.4 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 338 mg | 26% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4267 mg | 91% | |
*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.
