Soy-Free Thai Coconut Soup
Experience a comforting burst of Thai-inspired flavors with our Soy-Free Thai Coconut Soup, a wholesome twist on the classic. This aromatic soup features full-fat coconut milk and soy-free vegetable broth as its base, infused with vibrant galangal, lemongrass, and kaffir lime leaves for authentic depth. Packed with nutrient-rich veggies like carrots, mushrooms, zucchini, and cherry tomatoes, this recipe is both healthy and satisfying. Soy-free alternatives, such as fish sauce and curry paste, make it perfect for dietary restrictions, without compromising its signature bold flavors. Enhanced by fresh lime juice, ginger, and a touch of palm sugar, this creamy, lightly spiced soup is ideal for weeknight dinners or entertaining. Garnished with cilantro and green onions, it's a nourishing dish that feels indulgent while catering to diverse dietary needs. Ready in just 35 minutes, it delivers a taste of Thailand in every spoonful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Coconut milk (full fat)
- 2 cups Vegetable broth (soy-free)
- 3 slices Galangal (sliced)
- 1 Lemongrass stalk
- 4 Kaffir lime leaves
- 1 medium Carrot (peeled and sliced)
- 1 cup Mushrooms (e.g., oyster or shiitake), sliced
- 1 medium Zucchini (sliced into half moons)
- 1 cup Cherry tomatoes (halved)
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Fresh lime juice
- 1 tablespoon Palm sugar (or coconut sugar)
- 2 tablespoons Fish sauce alternative (soy-free)
- 1.5 tablespoons Thai red curry paste (soy-free)
- 0.25 cup Cilantro leaves (chopped, for garnish)
- 2 Green onions (sliced, for garnish)
Instructions
Prepare the lemongrass by trimming the root end and bruising the stalk with the back of a knife to release its oils. Cut it into 2-inch pieces.
In a large pot set over medium heat, combine the coconut milk and vegetable broth. Bring to a gentle simmer.
Add the galangal slices, lemongrass pieces, and kaffir lime leaves. Let them infuse into the liquid for 5-7 minutes.
Stir in the Thai red curry paste and grated ginger until fully dissolved in the soup base.
Add the carrot slices, mushrooms, zucchini, and cherry tomatoes to the pot. Simmer for about 10-12 minutes, or until vegetables are tender but still retain their texture.
Mix in the lime juice, palm sugar, and soy-free fish sauce alternative. Stir well to balance the flavors.
Taste and adjust seasoning as needed, balancing the salty, sweet, tangy, and spicy notes.
Remove the soup from heat and discard the galangal, lemongrass, and kaffir lime leaves if desired.
Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced green onions.
Serve hot and enjoy this comforting, soy-free Thai coconut soup!
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 101.6 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 44.7 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 306 mg | 24% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3408 mg | 73% | |
*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.
