| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 13g | 10g | 15g |
| sugars | fibre | protein | salt |
| 5g | 3g | 4g | 0.8g |
Why I Love Thai Vegan Coconut Vegetable Soup
There is something extraordinarily comforting about the Vegan Coconut Vegetable Soup. I can trace my fondness for it back to a trip I took to Thailand years ago, where the vibrancy of their street food left a lasting impression on my culinary spirit. This recipe holds a unique place in my heart because it masterfully combines the rich, creamy texture of coconut milk with a medley of fresh, colorful vegetables, creating a comforting bowl that is both nourishing and soul-stirring.
A Symphony of Flavors
One of the reasons I keep returning to the Vegan Coconut Vegetable Soup is its brilliant interplay of flavors. The aromatic base of ginger, garlic, and onions sautéed in coconut oil sets the stage for the spicy kick from the red curry paste. Adding lime juice and a hint of maple syrup balances out the spice with a touch of sweetness and acidity, enhancing the natural flavors of the vegetables.
Each spoonful is a journey that brings together the earthiness of mushrooms, the crunch of snap peas, and the sweetness of bell peppers and carrots. Coconut milk weaves all these elements into a creamy, cohesive whole, making every bite a delightful experience.
Culinary Inspirations
While my background is rooted in the flavors of Montana, I’ve always been open to global influences. This recipe is a testament to how wonderfully diverse and inclusive food can be. One person who has particularly inspired me in this endeavor is Chef Nancie McDermott, whose book “Real Thai: The Best of Thailand’s Regional Cooking” offers rich insights into authentic Thai flavors.
Though reminiscent of Thai dishes such as Tom Kha Gai or Panang Curry, this soup is uniquely vegan, making it not only a flavorful option but also a compassionate choice. For those who adore the fragrant, spicy nuances of Thai cuisine, this soup pairs exceptionally well with a side of jasmine rice, creating a complete and fulfilling meal.
Experimenting with new flavors is what keeps my passion for cooking alive. The Vegan Coconut Vegetable Soup is an exploration of how traditional techniques and ingredients can converge to create something unique and delicious, all while maintaining a commitment to health and compassion. If you find as much joy as I do in tasting the world from your kitchen, this recipe deserves a special place in your culinary repertoire.
What You’ll Need
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 4 cups vegetable broth
- 1 cup carrots, thinly sliced
- 1 cup bell peppers, thinly sliced
- 1 cup snap peas
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 tablespoon soy sauce or tamari
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Cooked jasmine rice (optional, for serving)
Method
Step One
In a large pot, heat the coconut oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
Step Two
Add the minced garlic and minced ginger to the pot. Cook for another 2-3 minutes until fragrant, stirring frequently to avoid burning.
Step Three
Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to meld.
Step Four
Pour in the coconut milk and vegetable broth. Stir well to combine all ingredients.
Step Five
Add the thinly sliced carrots, bell peppers, snap peas, mushrooms, and broccoli florets. Stir to mix the vegetables evenly in the soup.
Step Six
Season the soup with soy sauce or tamari, lime juice, and maple syrup. Stir well and bring to a simmer.
Step Seven
Simmer the soup for 15-20 minutes, or until the vegetables are tender but still crisp.
Step Eight
Taste and adjust the seasoning with salt and pepper as needed.
Step Nine
Stir in the chopped fresh cilantro just before serving.
Step Ten
Serve the Vegan Coconut Vegetable Soup hot, optionally over cooked jasmine rice. Enjoy!
