Nut-Free Spicy Thai-Inspired Coconut Soup

Dive into the bold and vibrant flavors of this Nut-Free Spicy Thai-Inspired Coconut Soup, a comforting yet zesty dish perfect for cozy nights or elegant dinners. This recipe brings together aromatic ingredients like lemongrass, ginger, and red curry paste, creating a fragrant base that pairs beautifully with creamy coconut milk. Packed with tender shiitake mushrooms and baby bok choy, this soup is as nourishing as it is flavorful. The dish is entirely nut-free, making it an excellent choice for those with allergies, while remaining authentically inspired by classic Thai cuisine. Garnished with fresh cilantro, sliced red chili, and served optionally with jasmine rice, this gluten-free-friendly soup is ready in just 35 minutes and is sure to impress with every hearty, tangy, and spicy spoonful.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 tablespoon coconut oil
• 2 lemongrass stalks (trimmed and lightly crushed)
• 1 tablespoon fresh ginger (peeled and thinly sliced)
• 3 garlic cloves (minced)
• 2 tablespoons red curry paste (ensure it is nut-free)
• 4 cups vegetable broth
• 1 14-ounce can canned coconut milk (unsweetened, full-fat)
• 3 kaffir lime leaves (optional, for extra flavor)
• 8 ounces shiitake mushrooms (sliced)
• 2 cups baby bok choy (chopped)
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon brown sugar
• 1 red chili (thinly sliced, for garnish)
• 0.25 cup fresh cilantro leaves (for garnish)
• 2 cups cooked jasmine rice (optional, for serving)

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the crushed lemongrass, ginger, and minced garlic. Sauté for 2-3 minutes until fragrant.

Step 2

Stir in the red curry paste and cook for an additional minute to release its aromas.

Step 3

Pour in the vegetable broth and coconut milk. Add the optional kaffir lime leaves if using. Bring to a simmer over medium-high heat.

Step 4

Once simmering, add the shiitake mushrooms and baby bok choy. Cook for 8-10 minutes, or until the vegetables are tender.

Step 5

Stir in the lime juice, soy sauce (or tamari), and brown sugar. Adjust seasoning to taste if needed.

Step 6

Remove the lemongrass stalks and kaffir lime leaves from the soup before serving.

Step 7

Ladle the soup into bowls and garnish with sliced red chili and fresh cilantro leaves.

Step 8

Serve hot with a side of cooked jasmine rice if desired.

Nutrition Facts

Serving size	(2341.3g)

Amount per serving	% Daily Value*
Calories	2261.4

Total Fat 121.1g	0%
Saturated Fat 97.3g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 4938.9mg	0%
Total Carbohydrate 267.9g	0%
Dietary Fiber 30.0g	0%
Total Sugars 37.4g
Protein 51.5g	0%

Vitamin D 349.3IU	0%
Calcium 337.8mg	0%
Iron 25.5mg	0%
Potassium 4267.2mg	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: 46.0%

Protein: 8.7%

Carbs: 45.3%