Vegan Spicy Thai-Inspired Coconut Soup
Dive into bold, exotic flavors with this vegan spicy Thai-inspired coconut soup! Perfectly balancing creamy coconut milk, vibrant red curry paste, and refreshing hints of lemongrass, this plant-based dish is a feast for the senses. Packed with hearty ingredients like tender mushrooms, protein-rich tofu, crisp carrots, and nutrient-dense baby spinach, this soup provides a satisfying yet light comfort meal. Finished with zesty lime juice and a touch of brown sugar to harmonize the spice, it's a treat that's as flavorful as it is nourishing. Ideal for both weeknight dinners and special occasions, this fragrant soup can be customized with optional chili for those who love an extra kick! Ready in just 40 minutes, it’s the ultimate easy, gluten-free, vegan-friendly recipe for lovers of Thai cuisine.
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Recipe Information
Ingredients
- 1 tablespoon coconut oil
- 1 small, thinly sliced red onion
- 3 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 1 stalk, smashed and cut into 3-inch pieces lemongrass stalk
- 2 tablespoons red curry paste (vegan)
- 4 cups vegetable broth
- 1 14-ounce can unsweetened coconut milk
- 2 cups, sliced mushrooms (shiitake or button)
- 1 block (14 ounces), cubed tofu
- 1 medium, julienned or thinly sliced carrot
- 2 cups baby spinach
- 2 tablespoons lime juice
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon brown sugar
- 1 small handful, chopped fresh cilantro
- 1 optional, to taste red chili or chili flakes
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the sliced red onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.
Add the smashed lemongrass stalk and red curry paste. Cook for another minute, stirring to combine and release the aromas.
Pour in the vegetable broth and bring to a simmer. Let the broth simmer for 5 minutes to infuse the flavors of the lemongrass.
Stir in the coconut milk and bring the mixture back to a gentle simmer.
Add the sliced mushrooms, cubed tofu, and julienned carrot. Cook for 7-10 minutes until the vegetables are tender.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Add lime juice, soy sauce (or tamari), and brown sugar. Taste and adjust seasoning as needed. Add red chili or chili flakes for extra heat if desired.
Remove the lemongrass stalk before serving.
Ladle the soup into bowls, garnish with fresh cilantro, and serve hot. Enjoy!
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5096 mg | 222% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 42.3 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2483 mg | 191% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 5058 mg | 108% | |
*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.
