Vegan Thai Coconut Soup
A creamy and vibrant vegan Thai soup made with coconut milk, lemongrass, and a kick of spice.
Ingredients
- 1 can coconut milk 13.5 oz
- 4 cups vegetable broth
- 2 stalks lemongrass chopped
- 1- inch piece fresh ginger grated
- 1 red bell pepper sliced
- 1 medium onion chopped
- 1 cup mushrooms sliced
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp rice vinegar
- 1-2 tbsp red curry paste depending on spice preference
- 1 tbsp olive oil
- 1 tsp brown sugar
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and bell pepper, sauté for 5 minutes.
- Stir in red curry paste, ginger, and lemongrass. Cook for 2 minutes.
- Pour in coconut milk and vegetable broth, and bring to a simmer.
- Add mushrooms, soy sauce, and sugar. Stir well and simmer for 15 minutes.
- Add lime juice and rice vinegar, stir to combine.
- Serve hot and garnish with fresh cilantro.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 230
- Total Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 20%
- Vitamin C: 25%
- Iron: 10%
- Magnesium: 12%
- Calcium: 6%
💁♀️ Extra Flavor Tips
- Want it spicier? Add more curry paste or a fresh chili!
- A spoonful of peanut butter will give it a creamy, nutty kick.
- Top with toasted coconut flakes for an extra crunch.
- Serve with a side of jasmine rice for a more filling meal.
- Don’t skip the cilantro—it adds a fresh, vibrant touch.