Soy-Free Spicy Thai-Inspired Coconut Soup

Savor the flavors of Southeast Asia with this Soy-Free Spicy Thai-Inspired Coconut Soup, a comforting and allergen-friendly twist on the classic Thai recipe. Made with aromatic ingredients like fresh ginger, kaffir lime leaves, and lemongrass, this soup delivers bold, authentic taste without soy. A creamy blend of full-fat coconut milk and vibrant red curry paste forms the base, while tender vegetables—carrots, red bell peppers, zucchini, and shiitake mushrooms—add wholesome texture and color. Perfectly balanced with zesty lime juice, a touch of maple syrup, and a soy-free fish sauce substitute, this soup brings sweet, tangy, and spicy notes to every spoonful. Serve it as a satisfying starter or pair it with rice noodles for a hearty meal, and don’t forget the fresh cilantro and lime wedges for an irresistible finish. A delicious plant-based option that’s as nourishing as it is flavorful!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion, diced
• 3 clove garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (soy-free)
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 lemongrass stalks, bruised and halved
• 3 kaffir lime leaves, torn
• 1 large carrot, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium zucchini, spiralized or thinly sliced
• 1 cup shiitake mushrooms, sliced
• 2 tablespoons lime juice
• 1 teaspoon maple syrup
• 2 tablespoons fish sauce substitute (soy-free, plant-based)
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoon red chili flakes (optional, for extra heat)
• 2 cups cooked rice noodles (optional, for serving)
• 4 pieces lime wedges, for serving

Directions

Step 1

In a large soup pot, heat the coconut oil over medium heat.

Step 2

Add the diced yellow onion and sauté for 3-4 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the red curry paste and cook for another 2 minutes, stirring constantly.

Step 5

Pour in the vegetable broth and coconut milk. Stir well to combine.

Step 6

Add the bruised lemongrass stalks and torn kaffir lime leaves to the pot.

Step 7

Bring the soup to a gentle simmer. Let it cook for 10 minutes to allow the flavors to infuse, stirring occasionally.

Step 8

Add the sliced carrot, red bell pepper, zucchini, and shiitake mushrooms. Simmer for another 10 minutes until the vegetables are tender.

Step 9

Stir in the lime juice, maple syrup, and soy-free fish sauce substitute. Taste and adjust seasoning as needed.

Step 10

Remove the lemongrass stalks and lime leaves before serving.

Step 11

Ladle the soup into bowls. Garnish with fresh chopped cilantro and, if desired, a sprinkle of red chili flakes for extra heat.

Step 12

Serve hot with lime wedges on the side and optional cooked rice noodles for a more filling meal.

Nutrition Facts

Serving size	(2899.0g)

Amount per serving	% Daily Value*
Calories	2356.4

Total Fat 125.8g	0%
Saturated Fat 99.8g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 4078.5mg	0%
Total Carbohydrate 293.9g	0%
Dietary Fiber 40.5g	0%
Total Sugars 64.1g
Protein 50.9g	0%

Vitamin D 36IU	0%
Calcium 535.5mg	0%
Iron 34.3mg	0%
Potassium 5158.9mg	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: 45.1%

Protein: 8.1%

Carbs: 46.8%