Vegan Thai Coconut Soup
Indulge in the vibrant flavors of Vegan Thai Coconut Soup, a comforting, plant-based twist on the classic Thai dish. Bursting with aromas of fresh ginger, garlic, and red curry paste, this soup is a harmonious blend of creamy coconut milk, tender vegetables like carrots, bok choy, and mushrooms, and a touch of sweetness from maple syrup. Enhanced with tangy lime juice and soy sauce, every spoonful delivers a delicious balance of spice, richness, and zest. Ready in just 40 minutes, this easy-to-make soup is perfect for weeknight dinners or a cozy lunch. Serve it piping hot, topped with fresh cilantro, green onions, and optional garnishes like red chili slices or lime wedges for a vibrant, restaurant-quality experience right at home!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 3 tablespoons red curry paste
- 4 cups vegetable broth
- 2 cups full-fat coconut milk
- 2 medium, thinly sliced carrots
- 2 heads, chopped baby bok choy
- 2 cups, sliced mushrooms
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup
- 0.5 cup, chopped fresh cilantro
- 0.5 cup sliced green onions
- optional toppings: red chili slices, lime wedges, sesame seeds
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the red curry paste and cook for 1-2 minutes, stirring frequently to release its flavors.
Pour in the vegetable broth and coconut milk, stirring to combine.
Bring the mixture to a gentle simmer and add the sliced carrots, chopped bok choy, and mushrooms.
Cook for 10-12 minutes, or until the vegetables are tender but not overcooked.
Stir in the lime juice, soy sauce (or tamari), and maple syrup. Adjust seasoning as needed.
Remove the pot from heat and stir in the fresh cilantro and green onions.
Ladle the soup into bowls and garnish with optional toppings like red chili slices, lime wedges, or sesame seeds if desired.
Serve hot and enjoy your flavorful vegan Thai coconut soup!
Nutrition Facts
Calories |
2069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 126.1 g | 630% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5684 mg | 247% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 61.8 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 594 mg | 46% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 5238 mg | 111% | |
*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.
