Nut-Free Thai Coconut Soup
Dive into the rich, aromatic flavors of this Nut-Free Thai Coconut Soup—a comforting bowl of goodness made for those craving the bold essence of Thai cuisine without the worry of nuts. Featuring creamy coconut milk, vibrant lemongrass, zesty lime juice, and a hint of spice from nut-free red curry paste, this soup offers a perfect balance of savory, tangy, and slightly sweet notes. Packed with tender carrots, mushrooms, and zucchini, it’s as nourishing as it is delicious. Ready in just 40 minutes, this gluten-free adaptable recipe can be served on its own or ladled over fluffy jasmine or basmati rice for a heartier meal. Garnished with fresh cilantro and scallions, this wholesome dish is ideal for weeknight dinners or a cozy weekend treat. Discover how to make this irresistible nut-free Thai soup your new favorite comfort food today!
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 2 stalks Lemongrass stalks, crushed and chopped
- 2 tablespoons Red curry paste (ensure it is nut-free)
- 13.5 ounces Coconut milk (full-fat, BPA-free can)
- 4 cups Vegetable broth (low-sodium)
- 2 medium Carrots, sliced thinly
- 1 cup Baby bella mushrooms, sliced
- 1 medium Zucchini, sliced into half-moons
- 2 tablespoons Fresh lime juice
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Brown sugar
- 1 cup Fresh cilantro, chopped
- 2 stalks Scallions, sliced
- 0.5 teaspoons Red chili flakes or sliced Thai chili (optional, for spice)
- 2 cups Cooked jasmine or basmati rice (optional, for serving)
Instructions
Heat a large pot over medium heat and add the coconut oil.
Once the oil is melted and hot, add the minced garlic, ginger, and lemongrass. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 1 minute, stirring constantly to release its flavors.
Pour in the coconut milk and vegetable broth. Stir well to combine, ensuring the curry paste is fully dissolved.
Add the sliced carrots, mushrooms, and zucchini. Bring the soup to a gentle simmer and cook for 10-12 minutes, until the vegetables are tender but not mushy.
Stir in the fresh lime juice, soy sauce, and brown sugar. Taste and adjust the seasoning as needed. You can add more soy sauce for saltiness, lime juice for tanginess, or brown sugar for a touch of sweetness.
If desired, stir in red chili flakes or Thai chili slices for extra heat.
Remove the lemongrass pieces before serving.
Ladle the soup into bowls and garnish with chopped cilantro and scallions.
Serve hot on its own or over a bed of cooked jasmine or basmati rice for a heartier meal.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 27.3 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 378 mg | 29% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3794 mg | 81% | |
*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.
