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THAI COCONUT CURRY SOUP


  • Author: Rae's Assistant
  • Total Time: 45 minutes
  • Yield: 1012 SERVINGS 1x

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 8 cups water + vegetable bouillon
  • 2 13.5 ounce cans coconut milk
  • 11 1/2 inch ginger, minced
  • 2 stalks lemon grass cut length wise
  • 34 red potatoes, cubed
  • 1 cup snap peas
  • 1/4 cup mushrooms, sliced
  • 2 carrots, minced/grated
  • Juice from 1-2 limes
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne
  • 2 1/4 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon Himalayan salt
  • Rice noodles (as much as you like! Or you can skip them entirely!)

Instructions

  1. In a large pot, add olive oil, onion, and garlic. Cook until onion is semi-translucent.
  2. Add water, bouillon, lemon grass, ginger, chili powder, black pepper, cayenne, curry powder and turmeric.
  3. Add in cubed potatoes and let simmer until soft (10-20 minutes).
  4. Add in all remaining ingredients and (optional) noodles.
  5. Cook until noodles are ready. 
  6. Get ready for a little Thai vacation in your mouth! 

Notes

If you love this flavorful plant-based soup you’ll probably also enjoy this vegan Lemongrass Pho!

  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
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