Thai Fragrant Vegetable Soup
Dive into the vibrant flavors of this Thai Fragrant Vegetable Soup, an aromatic and nourishing dish that’s as beautiful as it is delicious. Infused with the delicate notes of lemongrass, fresh ginger, and creamy coconut milk, this soup is the perfect balance of spicy, tangy, and savory. Packed with colorful vegetables like carrots, red bell pepper, zucchini, and mushrooms, it’s a feast for the senses and a boost of wholesome nutrition. Enhanced with red curry paste for a bold kick and finished with fresh cilantro, green onions, and a splash of lime juice, this one-pot wonder is perfect on its own or served over jasmine rice or rice noodles. With a prep time of just 15 minutes, it’s an easy dinner option that will transport your taste buds straight to Thailand. Ideal for vegan and gluten-free diets, this recipe is a must-try for anyone seeking an exotic, restaurant-quality soup at home!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 2 pieces lemongrass stalks, trimmed and smashed
- 1 tablespoon fresh ginger, peeled and grated
- 3 pieces garlic cloves, minced
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 14-ounce can coconut milk
- 2 medium carrots, peeled and sliced
- 1 large red bell pepper, thinly sliced
- 1 medium zucchini, diced
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 0.25 cup fresh cilantro, chopped
- 2 pieces green onions, sliced
- 2 cups optional cooked jasmine rice or rice noodles
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the smashed lemongrass stalks, grated ginger, and minced garlic. Sauté for 1-2 minutes until aromatic.
Stir in the red curry paste and cook for another minute to release its flavors.
Pour in the vegetable broth and coconut milk, stirring to combine.
Bring the mixture to a gentle simmer, then add the carrots, red bell pepper, zucchini, and mushrooms.
Allow the vegetables to cook for about 10 minutes, or until tender but still vibrant.
Stir in the baby spinach and cook for an additional 2 minutes, until wilted.
Remove the lemongrass stalks and discard them.
Stir in the lime juice and soy sauce, adjusting the seasoning to taste.
Ladle the soup into bowls and garnish with fresh cilantro and green onions.
Optional: Serve with cooked jasmine rice or rice noodles on the side or added to the bowls for a heartier meal.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 298.4 g | 109% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 64.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 455 mg | 35% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4444 mg | 95% | |
*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.
