Thai Coconut Curry Soup
This flavorful Thai Coconut Curry Soup is slightly similar to vegan Tom Kha Gai and can be prepared in 25 minutes! Rice Noodles meet veggies in a tasty sweet, sour, salty, and spicy broth with creamy coconut milk. This vegan recipe is comforting, hearty, gluten-free, and easy to prepare!
Servings 5
Ingredients
- 1/2 tbsp oil or water
- 4 garlic cloves minced
- 1 onion diced
- 1 tbsp fresh ginger minced
- 5 oz (140 g) fresh mushrooms chopped
- 1/2 red pepper chopped
- 1-2 heaped tbsp Thai red curry paste
- 1 tsp paprika
- 1/2 tbsp curry powder
- 3/4 tsp ground cumin
- 3/4 tsp turmeric powder
- 1/3 tsp red pepper flakes
- Salt and pepper to taste
- 5 cups (1200 ml) vegetable broth or water
- 1 1/2 cups canned (360 ml) coconut milk
- 1-2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp maple syrup
- 4 oz rice noodles
- Fresh lime juice to taste
- Fresh cilantro and sesame seeds to garnish
Instructions
- Watch the video (scroll down a bit) for easy visual instructions.
- Heat oil over medium heat in a large pot or skillet. Add onion and sauté for about 3-4 minutes, then add ginger and garlic. Saute for a further one minute.
- Next add curry paste, all spices, vegetable broth (or water), coconut milk, soy sauce, and maple syrup. Stir and bring to a boil over high heat.
- Once it boils, add rice noodles. Let simmer for about 4-6 minutes or until tender (depends on the thickness of the rice noodles). Add more veggie broth if the soup gets too thick.
- Taste and adjust seasonings. Add more salt/pepper/red pepper flakes/sweetener, etc. to taste if needed.
- Meanwhile, heat a little oil in a pan and sauté mushrooms and red pepper over medium to high heat with a little salt and pepper for about 4-5 minutes.
- Serve soup in bowls, top with fried mushrooms and pepper.
- Garnish with fresh cilantro + sesame seeds and drizzle with fresh lemon or lime juice. Enjoy immediately!
Notes
- If you don't want to serve the soup immediately, cook the rice noodles separately and add them later. Please note that you should use less vegetable broth when you don't cook the noodles in the soup.
- Nutrition facts are for one of five servings.
Nutrition Facts
Thai Coconut Curry Soup
Amount per Serving
Calories
250
% Daily Value*
Fat
14
g
22
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.