This recipe is from Simple Green Meals, our second published book! It’s my favorite soup of all time—and many rawkstars will agree! I had no clue how deep my love for soup could go until I made this one. I’ve brought it to dinner parties, and it’s always a hit.
4 cans (13 ounces each) full-fat coconut milk
4 tablespoons red or green Thai curry paste
2 teaspoons pure maple syrup
1/2 teaspoon sea salt
1 cup very thinly sliced carrots
1 cup thinly sliced baby bella mushrooms
2 zucchini, spiralized
1/2 cup raw cashews, chopped
1/4 cup sliced scallions
1 serrano chile pepper, thinly sliced (wear plastic gloves when handling)
1 lime, cut into wedges
- In a large saucepan, whisk together the coconut milk and curry paste. Bring to a simmer over medium heat. Stir in the maple syrup and salt. Add the carrots and mushrooms and simmer for 20 minutes, or until the carrots are tender. Add the zucchini noodles. Taste and add more salt, if needed.
- Ladle into serving bowls and garnish with cashews, scallions, chile pepper, and lime wedges. Serve immediately.
GLUTEN FREE, NUT FREE (remove the cashews), VEGAN, DAIRY FREE
Keywords: Vegan Thai Coconut Soup