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Thai Coconut Soup
This Thai Coconut Soup is one my favorite soups of all time because it's a vegan version of Tom Kha Gai. Silky smooth, flavor packed and also can be made spicy, which is my favorite.
Prep Time
15
mins
Cook Time
30
mins
Total Time
45
mins
Course:
Entree
Cuisine:
Plant-Based, Thai-Inspired
Keyword:
autumn recipe, dairy free recipe, gluten free recipe, winter recipe
Servings:
4
Calories:
873
kcal
Author:
Jen Hansard
Ingredients
7
cups
coconut milk
lite or full-fat
¼
cup
Thai curry paste
red or green
2
teaspoon
maple syrup
½
teaspoon
sea salt
1
carrot
very thinly sliced
1
cup
baby bella mushrooms
thinly sliced
2
zucchini
spiralized
For Serving
¼
cup
raw cashews
chopped
¼
cup
green onions
chopped
1
serrano pepper
thinly sliced
1
lime
cut into wedges
Instructions
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.
Video
Notes
If zucchini 'noodles' aren't your thing, then swap for brown rice or millet ramen
You can use a vegetable peeler to create zucchini strips if you don’t have a spiralizer.
Use full fat canned coconut milk for the richest flavor, use light canned coconut milk for less fat
The nutrition facts are based on full-fat canned coconut milk. Use light canned coconut milk for fewer calories and fat.
Omit the chili pepper and halve the amount of Thai curry paste for a less spicy meal
Nutrition
Calories:
873
kcal
|
Carbohydrates:
22.7
g
|
Protein:
11.3
g
|
Fat:
88.5
g
|
Saturated Fat:
76
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Sodium:
365
mg
|
Potassium:
1355
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
5157
IU
|
Vitamin C:
30
mg
|
Calcium:
133
mg
|
Iron:
15
mg