Vegetarian Thai Coconut Soup
Creamy, fragrant, and loaded with vibrant vegetables, this Vegetarian Thai Coconut Soup is a comforting twist on a classic Thai-inspired dish. Combining the richness of full-fat coconut milk, the zippy warmth of red curry paste, and the freshness of lime juice, this recipe delivers a symphony of flavors in every spoonful. Packed with wholesome ingredients like bok choy, tofu, mushrooms, and bell peppers, it’s not only delicious but also a healthy and satisfying choice. Ready in just 40 minutes, this gluten-free soup can be elevated with a side of jasmine rice for a heartier meal. Perfect for a cozy weeknight dinner or an impressive start to a dinner party, this Thai coconut soup is sure to become a favorite in your vegetarian recipe collection.
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 2 tablespoons Red curry paste
- 4 cups Vegetable broth
- 1 13.5-ounce can (full-fat) Coconut milk
- 2 medium (sliced into thin rounds) Carrots
- 1 medium (sliced into thin strips) Red bell pepper
- 2 small heads (quartered lengthwise) Baby bok choy
- 1 cup (sliced) Mushrooms
- 2 tablespoons (freshly squeezed) Lime juice
- 2 tablespoons Soy sauce
- 1 teaspoon Brown sugar
- 1 block (pressed and cubed) Firm tofu
- 0.25 cup (chopped, for garnish) Fresh cilantro
- 2 thinly sliced (for garnish) Green onions
- 2 cups (for serving) Optional: Cooked jasmine rice
Instructions
In a large pot, heat the coconut oil over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the red curry paste and cook for another minute, stirring to combine with the aromatics.
Pour in the vegetable broth and coconut milk, stirring well to mix. Bring the mixture to a gentle simmer.
Add the sliced carrots, red bell pepper, and mushrooms. Simmer for 5 minutes until slightly tender.
Stir in the baby bok choy and cubed tofu, allowing them to cook for another 5 minutes.
Season the soup with lime juice, soy sauce, and brown sugar, adjusting to taste as desired.
Once the vegetables are cooked but still slightly crisp, remove the pot from the heat.
Ladle the soup into bowls and garnish with fresh cilantro and green onions.
Optionally, serve the soup over or alongside cooked jasmine rice for a heartier meal.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 68.5 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2828 mg | 218% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4750 mg | 101% | |
*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.
