Soy-Free Spicy Thai-Inspired Coconut Soup
Warm your soul with this Soy-Free Spicy Thai-Inspired Coconut Soup, a tantalizing dairy- and gluten-free twist on traditional Thai flavors. This aromatic soup celebrates a symphony of bold and vibrant ingredients, including rich coconut milk, zesty lemongrass, and kaffir lime leaves, which infuse the base with irresistible depth. It’s loaded with fresh veggies like spiralized zucchini, carrots, and shiitake mushrooms, creating a deliciously wholesome yet satisfying meal. The soy-free red curry paste and plant-based fish sauce alternative make this recipe perfect for those with soy sensitivities or dietary preferences. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights while offering restaurant-quality flavor. Garnish with fresh cilantro, lime wedges, and optional red chili flakes for an extra spicy kick, and serve with rice noodles for a complete, comforting bowl of goodness. Perfectly balanced, allergen-friendly, and bursting with Thai-inspired flair, this soup is bound to become your go-to recipe.
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 3 clove garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (soy-free)
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 lemongrass stalks, bruised and halved
- 3 kaffir lime leaves, torn
- 1 large carrot, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, spiralized or thinly sliced
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- 2 tablespoons fish sauce substitute (soy-free, plant-based)
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon red chili flakes (optional, for extra heat)
- 2 cups cooked rice noodles (optional, for serving)
- 4 pieces lime wedges, for serving
Instructions
In a large soup pot, heat the coconut oil over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red curry paste and cook for another 2 minutes, stirring constantly.
Pour in the vegetable broth and coconut milk. Stir well to combine.
Add the bruised lemongrass stalks and torn kaffir lime leaves to the pot.
Bring the soup to a gentle simmer. Let it cook for 10 minutes to allow the flavors to infuse, stirring occasionally.
Add the sliced carrot, red bell pepper, zucchini, and shiitake mushrooms. Simmer for another 10 minutes until the vegetables are tender.
Stir in the lime juice, maple syrup, and soy-free fish sauce substitute. Taste and adjust seasoning as needed.
Remove the lemongrass stalks and lime leaves before serving.
Ladle the soup into bowls. Garnish with fresh chopped cilantro and, if desired, a sprinkle of red chili flakes for extra heat.
Serve hot with lime wedges on the side and optional cooked rice noodles for a more filling meal.
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 293.9 g | 107% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 64.1 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 536 mg | 41% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 5159 mg | 110% | |
*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.
