Description
A creamy and comforting Vegan Coconut Soup infused with red curry paste, aromatic ginger and garlic, and tender vegetables. This dairy-free and gluten-free soup is rich, flavorful, and ready in just 30 minutes.
Ingredients
- 2 tablespoons red vegan curry paste
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups vegetable broth
- 1 can (14 ounces) full-fat coconut milk
- 1 cup sliced mushrooms
- 1 cup kale or baby spinach
- 1 tablespoon tamari or soy sauce
- 1 tablespoon fresh lime juice
- Thai basil or fresh cilantro, for garnish
- Red chili flakes or chopped green onions (optional garnish)
Instructions
- Heat a large soup pot over medium heat and melt the coconut oil.
- Add onion, garlic, and ginger. Sauté for about 3 minutes until fragrant and translucent.
- Stir in red curry paste and cook for 2 minutes to release flavors.
- Pour in vegetable broth and coconut milk. Stir well to combine.
- Add sliced mushrooms and bring to a gentle boil.
- Reduce heat and simmer for 12 minutes until vegetables are tender.
- Add kale or spinach and tamari or soy sauce. Cook until greens wilt.
- Stir in fresh lime juice and adjust seasoning if needed.
- Ladle into bowls and garnish with herbs and optional toppings. Serve warm.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Add tofu or edamame for extra protein.
- Store refrigerated up to 4 days.
- Freeze for up to 2 months in airtight containers.
- Reheat gently and add broth if soup thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 240 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 16 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
