Thai Coconut Curry Soup
Not trying to toot my own horn here, but this plant-based soup is seriously amazing. It's like spiced cream from heaven. Slurp! On top of being delicious, the coconut milk in this vegan soup also has some impressive health benefits. Coconut milk is known to lower cholesterol and blood pressure, help with weight loss, and improve digestion. The addition of coconut milk also allows this soup to be naturally dairy and gluten-free. In other words, you can't go wrong here.
Servings: 10 – 12 Servings
Calories: 236kcal
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 onion chopped
- 8 cups water + vegetable bouillon
- 2 13.5 ounce coconut milk cans
- 1– 1 1/2 inch ginger minced
- 2 stalks lemon grass cut length wise
- 3– 4 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 salt
- Rice noodles as much as you like! Or you can skip them entirely!
Instructions
- In a large pot, add olive oil, onion, and garlic. Cook until onion is semi-translucent.
- Add water, bouillon, lemon grass, ginger, chili powder, black pepper, cayenne, curry powder and turmeric.
- Add in cubed potatoes and let simmer until soft (10-20 minutes).
- Add in all remaining ingredients and (optional) noodles.
- Cook until noodles are ready.
- Get ready for a little Thai vacation in your mouth!
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 236kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1031mg | Potassium: 910mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2631IU | Vitamin C: 21mg | Calcium: 42mg | Iron: 3mg
