Vegetarian Spicy Thai-Inspired Coconut Soup
Dive into the vibrant flavors of this Vegetarian Spicy Thai-Inspired Coconut Soup, a soul-warming dish that combines rich coconut milk, aromatic red curry paste, and a medley of fresh vegetables for a truly satisfying meal. Perfect for spice lovers and plant-based enthusiasts, this recipe balances heat with sweet notes of brown sugar and tangy lime juice, creating a harmonious blend of Thai-inspired flavors. Protein-packed tofu adds a hearty touch, while tender spinach or kale boosts the nutritional profile. Ready in just 35 minutes, this comforting soup is ideal for weeknight dinners and can be garnished with cilantro, green onions, and a sprinkle of chili flakes for a fiery finish. Serve hot for a flavorful escape to Thailand from the comfort of your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 medium carrots, sliced thinly
- 1 large red bell pepper, sliced into strips
- 1 can (7 oz) baby corn, drained
- 1 block (14 oz) cubed firm tofu
- 2 tablespoons lime juice
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 teaspoon brown sugar
- 2 cups fresh spinach or kale
- 0.25 cup fresh cilantro, chopped
- 0.25 cup thinly sliced green onions for garnish
- 0.25 teaspoon optional garnish: crushed red chili flakes
Instructions
In a large pot, heat the coconut oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Mix in the red curry paste and cook for another 1-2 minutes to release its flavors.
Pour in the vegetable broth and bring to a gentle simmer.
Add the coconut milk, sliced carrots, red bell pepper, and baby corn. Simmer for about 8 minutes, or until the vegetables are tender.
Gently stir in the cubed tofu and allow it to heat through for 2-3 minutes.
Stir in the lime juice, soy sauce or tamari, and brown sugar. Taste and adjust seasoning if needed.
Add the fresh spinach or kale and let it wilt for 1-2 minutes.
Serve hot, garnished with chopped cilantro, green onions, and optional crushed red chili flakes for extra heat.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5115 mg | 222% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 54.1 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3192 mg | 246% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 5694 mg | 121% | |
*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.
