Dairy-Free Spicy Thai-Inspired Coconut Soup

Experience the bold, vibrant flavors of Thailand with this Dairy-Free Spicy Thai-Inspired Coconut Soup. Brimming with fragrant ingredients like lemongrass, fresh ginger, and Thai red curry paste, this comforting soup strikes a perfect balance of spice, creaminess, and tang. A rich coconut milk base is elevated with tender vegetables—carrots, red bell peppers, mushrooms, and zucchini—for a nutrient-packed meal, and it can be served with or without rice noodles for added flexibility. This gluten-free and dairy-free recipe is accented with zesty lime juice, tamari, and a touch of sweetness, while optional Thai bird's eye chilies deliver a fiery kick for spice enthusiasts. Garnished with fresh cilantro and green onions, it's a one-pot wonder that’s ready in just 45 minutes, perfect for weeknight dinners or cozy gatherings.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 Lemongrass stalk, smashed
• 2 tablespoons Thai red curry paste
• 4 cups Vegetable broth
• 14 ounces Coconut milk (full-fat)
• 8 ounces Mushrooms, sliced
• 1 Red bell pepper, thinly sliced
• 1 Carrot, julienned
• 1 Zucchini, spiralized or julienned
• 2 tablespoons Lime juice, freshly squeezed
• 2 tablespoons Tamari (gluten-free soy sauce)
• 1 teaspoon Brown sugar or coconut sugar
• 2 tablespoons Fresh cilantro, chopped
• 2 Green onions, sliced
• 2 Thai bird's eye chilies, finely sliced (optional)
• 6 ounces Rice noodles (optional)

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the minced garlic, grated ginger, and smashed lemongrass stalk to the pot, cooking for 1-2 minutes until fragrant.

Step 3

Stir in the Thai red curry paste and cook for another minute to release its flavors.

Step 4

Pour in the vegetable broth and bring to a simmer.

Step 5

Add the coconut milk, stirring to combine, and allow the mixture to heat through.

Step 6

Add the mushrooms, red bell pepper, carrot, and zucchini to the pot. Simmer for 8-10 minutes, or until the vegetables are tender but still slightly crisp.

Step 7

If using rice noodles, prepare according to package instructions in a separate pot, then set aside.

Step 8

Stir in the lime juice, tamari, and sugar. Taste the soup and adjust seasoning if needed.

Step 9

If desired, add the finely sliced Thai bird's eye chilies for extra spice.

Step 10

Serve the soup hot, optionally over rice noodles, and garnish with fresh cilantro and sliced green onions. Enjoy!

Nutrition Facts

Serving size	(2188.1g)

Amount per serving	% Daily Value*
Calories	1843.4

Total Fat 120.0g	0%
Saturated Fat 98.0g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 5041.2mg	0%
Total Carbohydrate 172.9g	0%
Dietary Fiber 32.3g	0%
Total Sugars 51.0g
Protein 45.7g	0%

Vitamin D 22.7IU	0%
Calcium 330.4mg	0%
Iron 21.7mg	0%
Potassium 4632.8mg	0%

*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.

Source of Calories

Fat: 55.3%

Protein: 9.4%

Carbs: 35.4%