Description
This one-pot Vegan Thai Curry Coconut Soup with Zoodles is such a delicious, healthy and quick option to have for the upcoming change in season. The red curry paste and fresh ginger add the perfect amount of heat and flavor while the creamy coconut milk smooths everything out! I've added in mushrooms, spiralized red pepper and zucchini noodles to really up the nutritional value and fresh flavor. If you're a fan of Thai food then this vegan, grain-free, paleo and nut-free soup is for you!
Ingredients
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- 1 tablespoon coconut oil (or avocado oil)
- 1 yellow onion, thinly sliced
- 6 cloves garlic, minced
- 1 tablespoon curry powder
- 1-inch fresh ginger root, peeled and grated on microplane
- 2 tablespoons Thai red or yellow curry paste (this is my favorite brand)
- 2, 13.5 oz. full-fat coconut milk
- 5 cups low-sodium vegetable broth
- 2 tablespoons maple sugar (or coconut sugar)
- 2 cups sliced mushrooms (white button or any kind)
- 1 red bell pepper, stem and seeds removed, spiralized, noodles trimmed
- 2 medium zucchinis, spiralized, noodles trimmed
- 1-2 handfuls chopped baby spinach (optional)
- 1/4 cup fresh Thai basil leaves, large stems removed, leaves chopped
- 1/4 cup fresh cilantro, large stems removed, leaves chopped
- 1 large juicy lime, zested and juiced
- 2 scallions (green onions), diced
- optional: 2.4 ounces 100% buckwheat ramen or 8 ounces rice noodles or black rice noodles if desired
Instructions
- Heat oil in a 5.5 quart dutch oven over medium heat. Add the onion, garlic, curry powder and ginger and sauté for 3 minutes until fragrant.
- Add the curry paste, coconut milk, broth, maple sugar (or coconut sugar), mushrooms, bell pepper and zucchini noodles and bring to a simmer. Simmer for 10 minutes until the vegetables are fork tender.
- Add noodles if desired. See package for cooking time.
- Turn off the burner, stir in the spinach if using. Add the herbs, green onions, lime zest and lime juice.
- Garnish with more Thai basil, green onions, cilantro and lime wedges if desired.
- Once fully cooled you can store leftovers in an airtight container in your refrigerator for up to five days.
- Prep Time: 10
- Cook Time: 15
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
