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Here’s what you need for your Vegan Thai Coconut Curry Soup: - 1 tablespoon coconut oil - 1 onion, diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 1 can (13.5 oz) coconut milk - 4 cups vegetable broth - 2 cups sweet potatoes, peeled and cubed - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 2 tablespoons soy sauce or tamari - 1 tablespoon lime juice - Fresh cilantro, for garnish - Salt and pepper to taste Each ingredient plays a key role in this dish. The coconut oil gives a rich base. The onion, garlic, and ginger bring great flavor. Red curry paste adds warmth and spice. Coconut milk makes the soup creamy. Vegetable broth is the heart of the soup, adding depth. Sweet potatoes give sweetness and texture. The red bell pepper, broccoli, and snap peas add color and crunch. Lime juice brightens the flavors. Finally, fresh cilantro lifts the soup with its herbal taste. Make sure to gather all your ingredients before you start cooking. It makes the process smooth and fun! Enjoy the vibrant colors and fresh smells as you prepare this dish. {{ingredient_image_1}} 1. Heat coconut oil and sauté onion: Start by heating 1 tablespoon of coconut oil in a large pot over medium heat. Once the oil is hot, add 1 diced onion. Sauté it for about 5 minutes until it becomes soft and translucent. 2. Add garlic and ginger: Next, stir in 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Cook these for about 2 minutes. This step fills your kitchen with a wonderful aroma. 3. Incorporate red curry paste: Now it’s time to add 2 tablespoons of red curry paste. Stir it well and cook for 1 minute. This paste gives your soup that rich, spicy flavor we all love. 4. Pour in coconut milk and broth: After that, pour in 1 can (13.5 oz) of coconut milk and 4 cups of vegetable broth. Stir until the curry paste fully dissolves. This creates a creamy and flavorful base. 5. Add sweet potatoes and simmer: Add 2 cups of peeled and cubed sweet potatoes to the pot. Bring the soup to a gentle boil, then reduce the heat to simmer. Cover the pot and let it cook for about 10-15 minutes until the sweet potatoes are tender. 6. Stir in remaining vegetables: Next, mix in 1 sliced red bell pepper, 1 cup of broccoli florets, and 1 cup of snap peas. Cook for another 5 minutes. The vegetables should be bright and tender-crisp. 7. Add soy sauce and lime juice: Now, add 2 tablespoons of soy sauce or tamari and 1 tablespoon of lime juice. Stir well to incorporate these flavors. 8. Season and let flavors meld: Finally, season with salt and pepper to taste. Remove from heat and let the soup sit for a few minutes. This allows all the flavors to meld together beautifully. To make your Vegan Thai Coconut Curry Soup just right, adjust the spice level. If you like it spicy, add more red curry paste. For a milder flavor, use less. This will help you control the heat to fit your taste. Using fresh vegetables is key for a great flavor. Fresh sweet potatoes, bell peppers, and broccoli add a nice crunch. They also give a bright color that makes the soup look appealing. Always pick firm veggies without spots for the best taste. When serving, use deep bowls. This keeps the soup warm and makes it look nice. Add a slice of lime on the side. It gives a pop of color and adds a fresh squeeze when eaten. For a complete meal, pair the soup with rice or crusty bread. This adds texture and makes the dish filling. You can also serve it with a side salad for a lighter touch. Enjoy your soup in style! Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor of your soup. Fresh ingredients make a significant difference in taste and nutrition. Adjusting Spice Levels: If you prefer a milder soup, reduce the amount of red curry paste. You can also add it gradually and taste as you go to find your perfect spice level. Meal Prep Friendly: This soup stores well in the fridge for up to 4 days. You can make a big batch and enjoy it throughout the week for quick meals. Garnishing: For added texture and flavor, consider topping your soup with toasted coconut flakes or chopped peanuts along with cilantro. {{image_2}} You can change the vegetables in this soup for a new twist. Try adding: - Carrots for sweetness - Zucchini for a light crunch - Cauliflower for a hearty bite Feel free to mix and match. Each vegetable brings its own flavor. If you want to switch from coconut milk, try nut milk. Almond or cashew milk works well. They add creaminess with different notes. Just note that this may change the taste slightly. Want more protein? Tofu is a great choice. Use firm tofu for a nice texture. - Cut it into cubes and sauté with onions. - Or, add it right into the soup to soak up flavors. Tempeh is another option. It has a nutty taste and a firmer bite. You can also use legumes. Chickpeas or lentils boost protein easily. Add them in during cooking. They will soften and blend well with the soup. To store leftovers of your Vegan Thai Coconut Curry Soup, let it cool first. Place the soup in an airtight container. This keeps it fresh and safe. I recommend using glass containers. They do not retain odors and are easy to clean. You can keep the soup in the fridge for up to four days. When you want to eat it again, just heat it in a pot or microwave. If you want to save some soup for later, freezing works great! Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you are ready to eat, take it out of the freezer. Let it thaw in the fridge overnight. Then, reheat it on the stove or in the microwave. Stir well to ensure even heating. If it looks too thick, add a splash of vegetable broth to loosen it up before serving. To thicken this soup, you can use a few methods. One way is to blend some of the soup. Take a cup of the soup and blend it until smooth. Then, stir it back in. This adds creaminess without losing any flavor. You can also add a bit of cornstarch. Mix one tablespoon of cornstarch with two tablespoons of water. Stir this mix into the soup and let it cook for a few minutes. This will help thicken it up nicely. Yes, you can make this soup ahead of time. It actually tastes better after resting. The flavors meld together as it cools. Store the soup in the fridge for up to three days. Just reheat it on the stove before serving. If you plan to store it, keep the fresh cilantro separate. Add it just before serving for the best flavor. Yes, this soup is gluten-free. Just make sure to use gluten-free soy sauce or tamari. Regular soy sauce often contains gluten. Most other ingredients in the soup are naturally gluten-free. Double-check labels on any packaged items to be safe. If you can't find red curry paste, you have options. You can make your own using red chili flakes, garlic, ginger, and a bit of salt. Another option is green curry paste, which has a different flavor but still works well. You could also use a mix of curry powder and some chili paste for a similar kick. Just remember to adjust the amount to fit your taste. In this post, we explored how to make a delicious Vegan Thai Coconut Curry Soup. With simple ingredients like coconut oil, ginger, and fresh veggies, you can create a tasty meal. Each step shows you how to build flavor and cook the soup perfectly. I hope you feel ready to try making this recipe. Enjoy experimenting with different ingredients and flavors. Your kitchen adventure awaits!

Vegan Thai Coconut Curry Soup

A flavorful and creamy coconut curry soup packed with vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 whole onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) coconut milk
  • 4 cups vegetable broth
  • 2 cups sweet potatoes, peeled and cubed
  • 1 whole red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
  • Add the red curry paste, stirring well to combine, and cook for another minute.
  • Pour in the coconut milk and vegetable broth, stirring until the curry paste is fully dissolved.
  • Add the cubed sweet potatoes and bring the mixture to a gentle boil. Reduce the heat to a simmer and cover. Cook for about 10-15 minutes, or until the sweet potatoes are tender.
  • Stir in the red bell pepper, broccoli florets, and snap peas. Cook for another 5 minutes until the vegetables are bright and tender-crisp.
  • Add the soy sauce or tamari and lime juice, stirring well to incorporate. Season with salt and pepper to taste.
  • Remove from heat and let the soup sit for a couple of minutes to allow flavors to meld.
  • Serve the soup hot, garnished with fresh cilantro on top.

Notes

Serve the soup in deep bowls, with a slice of lime on the side and a sprinkle of additional cilantro for a pop of color.
Keyword coconut, curry, soup, vegan, vegetables