Soy-Free Thai Coconut Soup

Experience the vibrant, aromatic flavors of Thai cuisine with this Soy-Free Thai Coconut Soup, a comforting and allergy-friendly twist on the classic Tom Kha. This recipe highlights a rich, creamy coconut milk base infused with galangal, lemongrass, and kaffir lime leaves, delivering an authentic depth of flavor without the use of soy-based ingredients. Brightened with fresh lime juice, sweetened with palm sugar, and spiced with a soy-free Thai red curry paste, the soup features an array of colorful vegetables like zucchini, mushrooms, carrots, and cherry tomatoes for a wholesome, satisfying meal. Gluten-free and dairy-free, this quick and easy soup comes together in just 35 minutes, making it perfect for weeknight dinners or an elegant starter. Garnished with fresh cilantro and green onions, it’s a bowl of pure comfort that will transport your taste buds straight to Thailand!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Coconut milk (full fat)
• 2 cups Vegetable broth (soy-free)
• 3 slices Galangal (sliced)
• 1 Lemongrass stalk
• 4 Kaffir lime leaves
• 1 medium Carrot (peeled and sliced)
• 1 cup Mushrooms (e.g., oyster or shiitake), sliced
• 1 medium Zucchini (sliced into half moons)
• 1 cup Cherry tomatoes (halved)
• 1 teaspoon Fresh ginger (grated)
• 2 tablespoons Fresh lime juice
• 1 tablespoon Palm sugar (or coconut sugar)
• 2 tablespoons Fish sauce alternative (soy-free)
• 1.5 tablespoons Thai red curry paste (soy-free)
• 0.25 cup Cilantro leaves (chopped, for garnish)
• 2 Green onions (sliced, for garnish)

Directions

Step 1

Prepare the lemongrass by trimming the root end and bruising the stalk with the back of a knife to release its oils. Cut it into 2-inch pieces.

Step 2

In a large pot set over medium heat, combine the coconut milk and vegetable broth. Bring to a gentle simmer.

Step 3

Add the galangal slices, lemongrass pieces, and kaffir lime leaves. Let them infuse into the liquid for 5-7 minutes.

Step 4

Stir in the Thai red curry paste and grated ginger until fully dissolved in the soup base.

Step 5

Add the carrot slices, mushrooms, zucchini, and cherry tomatoes to the pot. Simmer for about 10-12 minutes, or until vegetables are tender but still retain their texture.

Step 6

Mix in the lime juice, palm sugar, and soy-free fish sauce alternative. Stir well to balance the flavors.

Step 7

Taste and adjust seasoning as needed, balancing the salty, sweet, tangy, and spicy notes.

Step 8

Remove the soup from heat and discard the galangal, lemongrass, and kaffir lime leaves if desired.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced green onions.

Step 10

Serve hot and enjoy this comforting, soy-free Thai coconut soup!

Nutrition Facts

Serving size	(1717.5g)

Amount per serving	% Daily Value*
Calories	1436.0

Total Fat 118.2g	0%
Saturated Fat 101.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1877.8mg	0%
Total Carbohydrate 102.2g	0%
Dietary Fiber 9.8g	0%
Total Sugars 44.7g
Protein 20.3g	0%

Vitamin D 5.6IU	0%
Calcium 306.3mg	0%
Iron 18.7mg	0%
Potassium 3408.5mg	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: 68.5%

Protein: 5.2%

Carbs: 26.3%