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Vegan Thai Coconut Curry Soup with Zoodles


  • Author: Elaine Gordon
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • Diet: Vegan

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

Scale
  • 1 tablespoon avocado oil
  • 4 cloves garlic, minced
  • 1-inch fresh ginger root, peeled and grated on microplane
  • 2-3 stalks fresh lemongrass, ends and outer skin removed, chopped into 1-inch pieces
  • 2 teaspoons Thai red or yellow curry paste (this is my favorite brand)
  • 1, 13.5 oz. full-fat coconut milk
  • 4 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 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

Instructions

  1. Heat oil in a 5.5 quart dutch oven over medium heat. Add the garlic, ginger, and lemongrass and sauté for 3 minutes until fragrant.  
  2. Add the curry paste coconut milk, broth, maple sugar, mushrooms, bell pepper and zucchini noodles and bring to a simmer. Simmer for 10 minutes until the vegetables are fork tender.
  3. Turn off the burner, stir in the spinach if using.  Add the herbs, lime zest and lime juice.
  4. Discard the lemongrass and garnish with more Thai basil, cilantro and lime wedges if desired.
  5. Once fully cooled you can store leftovers in an airtight container in your refrigerator for up to five days.

Notes

Add black lentils for protein if desired.  I use canned black lentils and drain and rinse them before adding to the soup at the end.  

  • Prep Time: 10
  • Cook Time: 15
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Keywords: vegan thai coconut curry soup

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