Vegan Red Curry Soup
Indulge in the bold and aromatic flavors of Vegan Red Curry Soup, a comforting and vibrant dish brimming with Thai-inspired flair. This hearty soup combines creamy coconut milk with the warm spice of red curry paste, creating a rich and flavorful base. Packed with wholesome vegetables like broccoli, carrots, and snow peas, alongside protein-rich tofu, it's as nutritious as it is delicious. Bright notes of lime juice and fresh herbs like basil and cilantro add a refreshing finish, making each spoonful irresistibly fresh. Ready in just 50 minutes, this vegan recipe is perfect for a quick weeknight dinner or a nourishing lunch. Serve it piping hot and pair it with fluffy jasmine rice or crusty bread for a complete meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 medium, diced red onion
- 3 minced garlic cloves
- 1 tablespoon, minced ginger
- 1 medium, sliced red bell pepper
- 1 large, sliced carrot
- 3 tablespoons Thai red curry paste
- 14 ounces, full-fat coconut milk
- 3 cups vegetable broth
- 2 cups broccoli florets
- 1 cup snow peas
- 14 ounces, cubed firm tofu
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 0.5 cup, fresh basil leaves
- 0.25 cup, chopped cilantro
- to taste salt
- to taste black pepper
Instructions
In a large pot, heat the coconut oil over medium heat.
Add the red onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and ginger, and sauté for an additional minute until fragrant.
Stir in the sliced red bell pepper and carrot, cooking for 5 minutes until slightly softened.
Add the Thai red curry paste, mixing well to coat the vegetables evenly.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the broccoli florets, snow peas, and cubed tofu, and cook for 8-10 minutes until the vegetables are tender.
Stir in the lime juice and soy sauce, adjusting the seasoning with salt and black pepper to your liking.
Remove from heat, and stir in the fresh basil leaves and chopped cilantro.
Serve hot, garnished with additional fresh cilantro and lime wedges if desired.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6560 mg | 285% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 63.6 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 989 mg | 76% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3382 mg | 72% | |
*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.
