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- 1 tablespoon coconut oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, peeled and grated - 2 tablespoons red curry paste - 1 can (14 oz) coconut milk, full-fat for creaminess - 4 cups vegetable broth, low-sodium preferred - 2 medium carrots, peeled and sliced into rounds - 1 red bell pepper, deseeded and chopped into bite-sized pieces - 1 cup broccoli florets, chopped into small pieces - 1 cup snap peas, trimmed - 2 tablespoons soy sauce or tamari for a gluten-free option - 1 tablespoon freshly squeezed lime juice - Salt and freshly ground black pepper to taste - Fresh cilantro leaves, for garnish - Lime wedges, for serving This list is simple but full of flavor. The coconut oil brings richness. The onion, garlic, and ginger create a strong base. The red curry paste adds spice and depth. Coconut milk gives the soup a creamy texture. The vegetable broth keeps it light but flavorful. You can mix and match veggies in this soup. Carrots, bell peppers, broccoli, and snap peas are great choices. They not only taste good but also add color. Enjoy the crunch and the vibrant look! Don't skip the soy sauce or tamari. It adds umami, which makes this dish sing. Lime juice brightens the flavors and adds freshness. Use fresh cilantro as a garnish. It looks pretty and tastes great! This soup is easy to make and full of good things. Feel free to adjust ingredients based on what you have. Cooking is fun, and this recipe is all about enjoying it! {{ingredient_image_2}} 1. Heating the oil and sautéing aromatics Start by heating 1 tablespoon of coconut oil in a large pot over medium heat. Wait until the oil shimmers. Add 1 finely chopped onion and sauté for about 3-4 minutes. You want it to be translucent and fragrant. Next, stir in 3 minced garlic cloves and 1 tablespoon of grated ginger. Cook this mixture for another minute until it smells amazing. 2. Incorporating the curry paste and liquids Now, add 2 tablespoons of red curry paste to the pot. Stir well to blend it into the onion mix. Cook for an extra 2 minutes to bring out the flavors. Then, pour in 1 can of full-fat coconut milk and 4 cups of low-sodium vegetable broth. Stir continuously to combine everything, then raise the heat slightly. Bring this to a gentle simmer. 3. Adding vegetables and simmering Add 2 sliced carrots and 1 chopped red bell pepper to the pot. Let it simmer for 5 minutes to soften the veggies a bit. After that, stir in 1 cup of broccoli florets and 1 cup of snap peas. Continue to simmer for another 5-7 minutes, until all the veggies are tender and bright. 1. Adjusting seasoning before serving Lower the heat and mix in 2 tablespoons of soy sauce and the juice of 1 lime. Taste the soup and add salt and freshly ground black pepper as needed to enhance the flavor. 2. Presentation tips for serving the soup Remove the pot from heat. Ladle the hot soup into vibrant bowls. Garnish each bowl with fresh cilantro leaves. Serve with lime wedges on the side for an extra zesty touch. This makes the soup look inviting and bright. To enhance the curry taste, start with quality ingredients. Use fresh garlic and ginger for the best flavor. Sauté the onion until it’s soft and sweet. This builds a great base. Use red curry paste to add depth. Add it early to let those flavors bloom. Taste as you go. If you want more spice, add extra curry paste or a pinch of cayenne pepper. For this soup, a large pot works best. A sturdy wooden spoon helps mix ingredients well. Consider a ladle for easy serving. If you want a creamy texture, use a blender. Blend a portion of the soup to make it smooth. Then mix it back in. This gives the soup a rich feel without losing the veggies. Pro Tips Fresh Ingredients: Always use fresh vegetables and herbs to enhance the flavor and nutritional value of your soup. Adjust the Spice: Feel free to adjust the amount of red curry paste to suit your spice tolerance; start with less if you're unsure. Add Protein: For a heartier soup, consider adding tofu or chickpeas for extra protein and texture. Make it Ahead: This soup keeps well in the fridge for a few days, making it perfect for meal prep or leftovers. {{image_4}} You can make this soup your own with fun swaps. Try different veggies based on what you have. - Alternative vegetables: Use zucchini, spinach, or kale. These add great taste and color. - Possible protein additions: Add cubed tofu or chickpeas for extra protein. Both options boost nutrition and flavor. If you follow special diets, you can still enjoy this soup. Here are some easy swaps. - Gluten-free options: Use tamari instead of soy sauce. It keeps the taste while being gluten-free. - Low-carb variations: Swap out the carrots and snap peas for cauliflower or mushrooms. This keeps it low-carb and tasty. To keep your Vegan Thai Coconut Curry Soup fresh, use airtight containers. Glass containers work best. They help keep the soup safe and prevent spills. You can also use BPA-free plastic containers. Make sure to let the soup cool before sealing it. You can store the soup in the fridge for up to four days. If you want to keep it longer, freeze it. The soup can last in the freezer for up to three months. Just be sure to leave some space in the container. Soup expands when it freezes. For reheating, the best method is the stove. Pour the soup into a pot and heat it over medium-low heat. Stir it often to keep it from sticking. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it with a lid or wrap. Heat in short bursts, stirring in between. To keep the flavor and texture, add a splash of vegetable broth or coconut milk when reheating. This will help restore the creamy consistency and enhance the taste. Enjoy your delicious soup warm and fresh! How can I make this soup spicier? To add heat, try using more red curry paste. You can also add fresh chili peppers. For a milder spice, use jalapeños or serranos. Adjust the amount to your taste. Can I use other types of curry paste? Yes, you can use green or yellow curry paste. Each has a unique flavor. Green curry paste is often spicier, while yellow has a milder taste. Choose what you like best! How do I adjust the recipe for more servings? To make more soup, simply double the ingredients. Use a larger pot to hold everything. Keep the cooking times similar for the best results. What's the best way to freeze Vegan Thai Coconut Curry Soup? Let the soup cool completely before freezing. Use airtight containers or freezer bags. Label with the date and store for up to three months. Thaw in the fridge before reheating. This article covered how to make a tasty Vegan Thai Coconut Curry Soup. You learned about the key ingredients, detailed cooking steps, and tips to enhance flavor. We also explored variations for different diets and storage tips for leftovers. Cooking can be fun and rewarding. Use these steps and tips to make your own healthy soup. Enjoy each bowl you serve!

Vegan Thai Coconut Curry Soup

A creamy and flavorful vegan soup made with coconut milk, fresh vegetables, and aromatic spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk, full-fat for creaminess
  • 4 cups vegetable broth, low-sodium preferred
  • 2 medium carrots, peeled and sliced into rounds
  • 1 red bell pepper, deseeded and chopped into bite-sized pieces
  • 1 cup broccoli florets, chopped into small pieces
  • 1 cup snap peas, trimmed
  • 2 tablespoons soy sauce or tamari for a gluten-free option
  • 1 tablespoon freshly squeezed lime juice
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro leaves
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the coconut oil over medium heat until shimmering. Add the finely chopped onion and sauté for 3-4 minutes, or until it becomes translucent and fragrant.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute until the mixture is aromatic.
  • Add the red curry paste to the pot, stirring well to blend it into the onion mixture. Cook for another 2 minutes to enhance the flavors.
  • Pour in the coconut milk and vegetable broth, stirring continuously to combine all ingredients. Increase the heat slightly and bring the mixture to a gentle simmer.
  • Add the sliced carrots and chopped red bell pepper to the simmering broth. Allow it to simmer for 5 minutes to soften the vegetables slightly.
  • Stir in the broccoli florets and snap peas. Continue to simmer for another 5-7 minutes, or until all vegetables are tender yet vibrant in color.
  • Lower the heat and stir in the soy sauce and lime juice, tasting and adjusting with salt and freshly ground black pepper as needed.
  • Remove the pot from heat. Ladle the hot soup into bowls, garnishing each serving with fresh cilantro leaves. Serve with lime wedges on the side for a zesty finish.

Notes

To enhance the visual appeal, consider serving the soup in vibrant bowls. Adding a sprinkle of extra cilantro and a slice of lime on top can make it look even more inviting.
Keyword coconut, curry, soup, Thai, vegan