Vegan Thai Coconut Soup

Dive into the vibrant flavors of this Vegan Thai Coconut Soup, a soul-warming dish that’s as nourishing as it is delicious. Featuring a silky base of coconut milk and vegetable broth infused with red curry paste, fresh ginger, and garlic, this soup is brimming with aromatic depth. Crisp baby bok choy, tender mushrooms, and sweet carrots add layers of texture and nutrition. A balancing splash of lime juice, soy sauce, and a touch of maple syrup enhances the flavor profile, while fresh cilantro and green onions bring a burst of freshness. Perfect for a cozy dinner or a quick meal prep option, this dairy-free, gluten-free-friendly recipe can be garnished with red chili slices, lime wedges, or sesame seeds for extra flair. Easy to prepare in just 40 minutes, this one-pot wonder will transport your taste buds straight to Thailand!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 3 tablespoons red curry paste
• 4 cups vegetable broth
• 2 cups full-fat coconut milk
• 2 medium, thinly sliced carrots
• 2 heads, chopped baby bok choy
• 2 cups, sliced mushrooms
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 0.5 cup, chopped fresh cilantro
• 0.5 cup sliced green onions
• 0 optional toppings: red chili slices, lime wedges, sesame seeds

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Add the red curry paste and cook for 1-2 minutes, stirring frequently to release its flavors.

Step 5

Pour in the vegetable broth and coconut milk, stirring to combine.

Step 6

Bring the mixture to a gentle simmer and add the sliced carrots, chopped bok choy, and mushrooms.

Step 7

Cook for 10-12 minutes, or until the vegetables are tender but not overcooked.

Step 8

Stir in the lime juice, soy sauce (or tamari), and maple syrup. Adjust seasoning as needed.

Step 9

Remove the pot from heat and stir in the fresh cilantro and green onions.

Step 10

Ladle the soup into bowls and garnish with optional toppings like red chili slices, lime wedges, or sesame seeds if desired.

Step 11

Serve hot and enjoy your flavorful vegan Thai coconut soup!

Nutrition Facts

Serving size	(2688.2g)

Amount per serving	% Daily Value*
Calories	2267.3

Total Fat 165.6g	0%
Saturated Fat 128.3g	0%
Polyunsaturated Fat 8.8g
Cholesterol 0mg	0%
Sodium 6066.5mg	0%
Total Carbohydrate 172.1g	0%
Dietary Fiber 40.4g	0%
Total Sugars 72.7g
Protein 55.8g	0%

Vitamin D 0IU	0%
Calcium 857.6mg	0%
Iron 28.1mg	0%
Potassium 6873.5mg	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: 62.0%

Protein: 9.3%

Carbs: 28.7%