Soy-Free Red Curry Soup
Warm, flavorful, and soy-free, this Red Curry Soup is the perfect dish for anyone seeking a comforting yet vibrant meal packed with wholesome ingredients. This dairy-free and gluten-free recipe combines a fragrant base of garlic, ginger, and onions with a colorful medley of vegetables like red bell pepper, carrots, and zucchini, simmered in rich coconut milk and vegetable broth. The addition of soy-free red curry paste and fish sauce brings bold, authentic Thai-inspired flavors, while fresh basil and a splash of lime juice brighten and balance the dish. Ready in just 40 minutes, this easy-to-make soup is ideal for weeknight dinners or meal prep, catering to plant-based and soy-free diets without compromising on taste or aroma. Perfect for serving piping hot with a side of jasmine rice or crusty bread!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 large Red bell pepper, sliced
- 2 medium Carrots, sliced
- 1 medium Zucchini, sliced
- 3 tablespoons Red curry paste (soy-free)
- 4 cups Vegetable broth
- 1 14-ounce can Coconut milk
- 1 tablespoon Fish sauce (soy-free)
- 2 tablespoons Lime juice
- 0.5 cup Fresh basil leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
In a large pot or Dutch oven, heat the coconut oil over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the sliced red bell pepper, carrots, and zucchini to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
Mix in the red curry paste, stirring to coat the vegetables evenly and cook for another 1-2 minutes to deepen the flavors.
Pour in the vegetable broth and coconut milk, stirring until well combined.
Bring the mixture to a simmer. Reduce the heat to low and let simmer for 15 minutes, allowing the flavors to meld together.
Stir in the soy-free fish sauce, lime juice, salt, and black pepper.
Taste and adjust seasoning if necessary.
Remove the pot from heat and stir in the fresh basil leaves.
Ladle the soup into bowls and serve hot. Enjoy your soy-free red curry soup!
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5900 mg | 257% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 68.3 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3996 mg | 85% | |
*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.
