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To make this soup, you need simple yet flavorful ingredients. Here’s a list of what you’ll need: - 1 tablespoon coconut oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 2 tablespoons red curry paste - 1 can (400ml) full-fat coconut milk - 4 cups vegetable broth - 1 tablespoon soy sauce (or tamari for a gluten-free option) - 1 tablespoon fresh lime juice - 1 medium sweet potato, peeled and diced into bite-sized cubes - 1 cup broccoli florets - 1 cup snap peas, trimmed - 1 red bell pepper, sliced into thin strips - Fresh cilantro, finely chopped, for garnish - Lime wedges, for serving - Sea salt and freshly ground black pepper, to taste Each ingredient brings its own unique flavor. Coconut oil adds richness, while ginger and garlic provide warmth. The red curry paste gives the soup a spicy kick. When picking your veggies, look for bright colors and firm textures. For sweet potatoes, choose ones that feel heavy for their size. They should have smooth skin without any blemishes. Fresh broccoli should have a vibrant green color and tight florets. Snap peas should be crisp, with a tender feel. For bell peppers, look for ones without wrinkles or soft spots. If you have allergies or preferences, there are easy swaps. For coconut milk, you can use almond milk or cashew cream for a lighter option. If you are allergic to soy, try using coconut aminos instead of soy sauce. For a different protein, you can add tofu or chickpeas. If you prefer different vegetables, zucchini or spinach can work well in this soup. {{ingredient_image_2}} 1. Gather all your ingredients first. This makes cooking easy and fun. 2. Chop the onion finely. Mince the garlic and ginger. This prep helps the flavors blend. 3. Peel and dice the sweet potato into small cubes. This ensures even cooking. 4. Cut the broccoli into florets, trim the snap peas, and slice the red bell pepper into thin strips. Having them ready makes cooking smooth. 1. Heat 1 tablespoon of coconut oil in a large pot over medium heat. 2. Add the chopped onion and sauté for about 5 minutes. You want it soft and clear. 3. Stir in the minced garlic and ginger. Cook for about 1 minute until fragrant. 4. Mix in 2 tablespoons of red curry paste. Stir well and cook for another minute. 5. Pour in 1 can of full-fat coconut milk and 4 cups of vegetable broth. Stir to combine. 6. Bring the mixture to a gentle boil. Once boiling, add the diced sweet potato. 7. Reduce the heat to low and simmer for about 10 minutes. The sweet potato should be soft. 8. Add the broccoli florets, snap peas, and red bell pepper. Cook for another 5 minutes. They should stay bright and crunchy. 9. Stir in 1 tablespoon of soy sauce and 1 tablespoon of fresh lime juice. Season with salt and pepper to taste. 10. Remove the pot from heat. Let it sit for a few minutes to mix the flavors. - Keep an eye on the cooking time. Overcooked veggies lose their crunch. - Taste as you cook. Adjust salt and lime juice for your liking. - Use fresh spices. They add a much richer flavor to your soup. - Let the soup rest before serving. This helps the flavors blend well. Enjoy making this soup! It’s simple and packed with flavor. To make the best vegan Thai coconut curry soup, follow these key tips: - Use fresh ingredients. Fresh produce enhances the soup’s taste. Look for bright and firm veggies. - Don’t rush the sauté. Cook the onion, garlic, and ginger slowly. This builds flavor and aroma. - Balance flavors. Taste as you go. Adjust lime juice, salt, and soy sauce for your liking. - Watch the cooking time. Keep an eye on the sweet potatoes. They should be tender but not mushy. Presenting your soup well makes it even more enjoyable. Here are some ideas: - Garnish with cilantro. Fresh cilantro adds color and a burst of flavor. - Serve with lime wedges. A squeeze of lime brightens the soup and balances the richness. - Use deep bowls. These help keep your soup hot and look inviting on the table. Pair your soup with these tasty options: - Serve with rice. Jasmine or brown rice complements the soup’s creaminess. - Add crusty bread. A side of bread is perfect for dipping and soaking up the soup. - Enjoy with a salad. A fresh salad adds crunch and contrasts the soup's warmth. These tips will help you create a delicious and visually appealing vegan Thai coconut curry soup every time. Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your soup. Adjust Spice Levels: If you prefer a milder soup, start with a smaller amount of red curry paste and gradually increase to taste. Texture Variation: For added texture, consider including some cooked chickpeas or lentils for protein and heartiness. Make it Ahead: This soup keeps well in the fridge for a few days, making it a perfect meal prep option for the week. {{image_4}} To make this soup gluten-free, swap soy sauce for tamari. Tamari tastes great and works well in this recipe. You can also check labels on vegetable broth to ensure no gluten sneaks in. Most brands are safe, but some may add gluten. Want to boost nutrition? Add chickpeas or tofu. Both options add protein and keep the soup hearty. If you prefer a firmer texture, try baked tofu cubes. They hold up well in soups. For an extra kick, toss in some edamame. Just cook them for a few minutes in the soup. Feel free to mix up the veggies! Carrots, zucchini, or spinach make great additions. If you like a bit of heat, add sliced jalapeños. They add a nice spicy kick. You can also use frozen veggies if you're in a hurry. Just toss them in when you add the fresh ones. This soup is all about your taste! After enjoying your Vegan Thai Coconut Curry Soup, you might have some leftovers. To store them, let the soup cool down first. This helps avoid condensation in the container. Transfer the soup into an airtight container. Make sure to leave some space at the top, as the soup may expand when frozen. Store it in the fridge if you plan to eat it within 3–4 days. For longer storage, freezing is a great option. If you want to keep the soup for longer, freezing is the way to go! Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. This keeps the soup fresh and prevents freezer burn. Label the containers with the date. You can freeze it for up to 3 months. When you're ready to eat, just take it out and let it thaw in the fridge overnight. When it's time to enjoy your soup again, reheating it properly is key. Pour the soup into a pot and heat it on low to medium heat. Stir it gently to keep the texture nice. You can also add a splash of vegetable broth or water if it seems too thick. Heat until it's hot, but do not boil it. This keeps the flavors fresh and the veggies crisp. For an extra touch, garnish with fresh cilantro before serving! Coconut curry soup comes from Southeast Asia, especially Thailand. It merges local flavors with coconut milk, a key ingredient. The soup often uses fresh herbs and spices, creating a warm, rich dish. Many cultures in the region have their own versions, each with unique twists. The use of coconut milk adds creaminess and a hint of sweetness, making it a favorite for many. Yes, you can make this soup ahead of time. Store it in the fridge for up to three days. Just let it cool before putting it in an airtight container. You can also freeze it for longer storage, up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove until hot. To adjust the spice level, start with less red curry paste. You can always add more later. Taste the soup as it cooks. If you want it spicier, add more paste or a pinch of red pepper flakes. For less heat, try adding more coconut milk to balance the spice. Always remember to taste as you go! This blog covered everything you need for a tasty Vegan Thai Coconut Curry Soup. We explored key ingredients, tips for fresh produce, and substitutions for allergies. I shared step-by-step instructions for cooking, with methods to ensure great texture and flavor. You learned best practices and serving ideas to elevate your dish. Remember, customize the soup to fit your diet. Store leftovers properly and enjoy them later. Whether you're a novice or a pro, this recipe is a crowd-pleaser. Get ready to make your kitchen smell amazing!

Creamy Vegan Thai Coconut Curry Soup

A rich and flavorful vegan soup made with coconut milk, vegetables, and aromatic spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 whole onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 can (400ml) full-fat coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon fresh lime juice
  • 1 medium sweet potato, peeled and diced
  • 1 cup broccoli florets
  • 1 cup snap peas, trimmed
  • 1 whole red bell pepper, sliced
  • to taste sea salt and freshly ground black pepper
  • for garnish fresh cilantro, finely chopped
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and softens.
  • Add the minced garlic and ginger to the pot, stirring continuously for about 1 minute until they become fragrant and aromatic.
  • Incorporate the red curry paste into the mixture, stirring well to ensure it blends thoroughly with the onion, garlic, and ginger. Cook for an additional minute to enhance the flavors.
  • Gradually pour in the full-fat coconut milk and vegetable broth, stirring to combine all of the ingredients. Bring the soup mixture to a gentle boil.
  • Once boiling, add the diced sweet potato cubes to the pot. Reduce the heat to a simmer and cook for approximately 10 minutes, or until the sweet potato is tender when pierced with a fork.
  • Add in the broccoli florets, snap peas, and sliced red bell pepper. Cook for an additional 5 minutes, stirring gently until the vegetables are vibrant and maintain a slight crunch.
  • Stir in the soy sauce and fresh lime juice, and season the soup with sea salt and freshly ground black pepper to taste.
  • Remove the pot from the heat and allow the soup to rest for a couple of minutes, letting the flavors meld beautifully.

Notes

Serve with fresh cilantro and lime wedges for added flavor.
Keyword coconut curry, soup, vegan