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- 1 tablespoon coconut oil - 1 onion, chopped - 3 garlic cloves, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 1 can (14 oz) coconut milk - 4 cups vegetable broth - 2 medium carrots, sliced - 1 red bell pepper, chopped - 1 cup broccoli florets - 1 cup snap peas - 2 tablespoons soy sauce or tamari - 1 tablespoon lime juice - Salt and pepper to taste - Fresh cilantro leaves for garnish - Lime wedges for serving When making Vegan Thai Coconut Curry Soup, use fresh ingredients for the best taste. Fresh ginger adds a bright flavor that dried ginger cannot match. Choose a quality red curry paste. Look for brands with natural ingredients, and avoid those with preservatives. Fresh vegetables should be crisp and colorful. This will enhance the soup's flavor and appeal. If you're allergic to soy, use coconut aminos instead of soy sauce or tamari. For a nut-free version, ensure your red curry paste does not contain nuts. You can swap coconut milk with oat milk or cashew cream if you're avoiding coconut. Adjust the flavors to keep the soup tasty, even with substitutions. {{ingredient_image_1}} Start by heating 1 tablespoon of coconut oil in a large pot over medium heat. Once hot, add 1 chopped onion. Sauté it for about 3-4 minutes until it turns translucent. This step builds a great base for your soup. Next, stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook them together for about a minute. You want to smell that lovely aroma! Now, add 2 tablespoons of red curry paste. Mix it well with the onion, garlic, and ginger. Let it cook for 2 more minutes. This step will deepen the flavor of your curry base. Once your base is ready, pour in 1 can of coconut milk and 4 cups of vegetable broth. Stir to combine all the ingredients. Bring the mixture to a gentle simmer. This is where the magic happens! After it simmers, add 2 sliced medium carrots and 1 chopped red bell pepper. Let these cook for about 5 minutes. This will allow them to soften a bit. Then, stir in 1 cup of broccoli florets and 1 cup of snap peas. Continue to simmer for another 5-7 minutes. You want your veggies to be tender but still bright and colorful. Now, lower the heat and stir in 2 tablespoons of soy sauce or tamari and 1 tablespoon of lime juice. This will enhance the flavor even more. Season with salt and pepper to taste. When ready to serve, ladle the soup into bowls. Garnish with fresh cilantro leaves for a pop of flavor. Don't forget to serve with lime wedges on the side. They add a nice zing to every spoonful! Enjoy your delicious Vegan Thai Coconut Curry Soup! To boost the flavor of your Vegan Thai Coconut Curry Soup, start with the aromatics. Sauté the onion, garlic, and ginger in coconut oil. This step brings out their natural sweetness. Cook them until the onion turns soft and clear. It usually takes about 3-4 minutes. Then, add the red curry paste and cook it in the pot. This helps release its rich flavors. Stir it well for about 2 minutes to blend everything together. To get the best texture, add vegetables in stages. Start with the carrots and bell pepper. They need about 5 minutes to soften. Then, add broccoli and snap peas. These veggies should stay bright and crisp. Simmer them for 5-7 minutes. This timing keeps their color and crunch. Spice levels can vary a lot! If you want more heat, add extra red curry paste. Start with a little, then taste as you go. For milder soup, reduce the curry paste. You can also add a splash of coconut milk to tone it down. Lime juice adds brightness, so feel free to adjust it too. Always taste before serving to find your perfect balance! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor and nutritional value of your soup. Whenever possible, opt for organic produce. Adjust Spice Level: If you prefer a milder soup, reduce the amount of red curry paste. Conversely, add extra paste for a spicier kick! Customize the Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Zucchini, mushrooms, or spinach all work well in this soup. Make it a Meal: For a heartier option, serve this soup over cooked rice or quinoa. This adds substance and makes it a complete meal. {{image_2}} You can switch up the veggies in this soup. Try using: - Zucchini, sliced - Cauliflower florets - Sweet potatoes, cubed - Spinach or kale - Mushrooms, sliced These options add new tastes and textures. You can mix and match based on what you have. Each veggie brings its own flavor and keeps the soup exciting. To adjust the spice level, you have a few choices. For more heat, add: - Extra red curry paste - Sliced jalapeños or Thai chilies - A dash of hot sauce If you prefer it milder, try: - Reducing the curry paste - Adding more coconut milk or broth - Squeezing in more lime juice for brightness These tweaks let you find the perfect balance for your taste buds. Adding protein boosts the soup's heartiness. Here are some great options: - Tofu, cubed and sautéed until golden - Chickpeas, drained and rinsed - Edamame, shelled and cooked - Tempeh, diced and sautéed These additions make the soup filling and satisfying. You can choose any protein to match your diet or preference. To store your Vegan Thai Coconut Curry Soup, let it cool first. Use an airtight container. This way, it stays fresh in the fridge. It should last for 3 to 4 days. Make sure to label the container with the date. This keeps track of how long it has been stored. When it's time to reheat, use a pot on the stove. Pour the soup in and heat it slowly. Stir the soup often as it warms up. This helps it heat evenly. You can also use a microwave. Just put it in a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the flavors fresh and tasty. You can freeze the soup for longer storage. Use freezer-safe containers or bags. Leave some space for expansion as it freezes. The soup can last for up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Add a splash of coconut milk if it seems thick after thawing. Yes, you can make this soup ahead of time. It saves well in the fridge for up to three days. When you reheat it, the flavors deepen and become even better. Just store it in an airtight container. You can also freeze the soup for up to a month. To reheat, thaw it in the fridge overnight. Then, warm it on the stove on low heat. Stir well to mix the flavors again. This soup pairs well with many sides. Some great options include: - Steamed jasmine rice - Quinoa for a nutty flavor - Crusty bread to soak up the soup - Fresh spring rolls with a dipping sauce These sides add texture and flavor to your meal. They also help you enjoy each spoonful more. Absolutely! You can try different curry pastes. Green curry paste gives a fresher taste, while yellow curry paste is milder. Each paste changes the soup's flavor. Feel free to mix and match to find your favorite. Just remember that the spice level can vary. Adjust the amount of paste to suit your taste. This blog post covered how to make a tasty Vegan Thai Coconut Curry Soup. We discussed the ingredients, noting quality and substitutions. You learned clear steps for preparation and cooking. Tips improved flavor, texture, and spice levels. Variations let you customize with different veggies, spice, and protein. Finally, storing and reheating tips kept your soup fresh and flavorful. Experiment with these ideas for your perfect bowl of curry. Enjoy your cooking journey!

Vegan Thai Coconut Curry Soup

A flavorful and creamy vegan soup made with coconut milk and a variety of fresh vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 whole onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 medium carrots, sliced
  • 1 whole red bell pepper, chopped
  • 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 leaves
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
  • Add the red curry paste to the pot, stirring well to incorporate with the onion mixture, cooking for an additional 2 minutes.
  • Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
  • Add the sliced carrots and chopped red bell pepper to the pot. Simmer for 5 minutes, allowing the vegetables to start softening.
  • Stir in the broccoli florets and snap peas, and continue to simmer for another 5-7 minutes until all the vegetables are tender but still vibrant.
  • Reduce heat to low, then stir in the soy sauce and lime juice. Season with salt and pepper to taste.
  • Remove from heat and ladle the soup into bowls. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra zing.

Notes

Serve with lime wedges for added flavor.
Keyword coconut, curry, soup, Thai, vegan