Weeknight Thai Coconut Curry Soup, Vegan + Gluten-Free

I LOVE Thai food and I used to live on the same block as a Thai restaurant. At least once I week I would come home from work, too tired to cook and end up ordering curry noodle soup take-out. I came up with my version of Thai Coconut Curry Soup as a take-out alternative. The ingredients are simple and it’s speedy to put together. I usually keep coconut milk, vegetable broth and curry paste on hand and just throw in whatever vegetables I happen to have around.

For a creamy soup, use full-fat coconut milk, and light coconut milk for a more broth-y soup. Rice noodles or brown rice make a nice addition to dish. Sometimes I’ll also lightly fry tofu in coconut oil and add that in too!

Thai Coconut Curry Soup

makes 4 servings

What you’ll need:

• 1 tbs coconut oil
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 1 tbs minced ginger
• 1 can coconut milk
• 2 cups vegetable broth
• 2 tbs curry paste (I used green curry)
• 1 tbs tamari
• 4 large carrots, chopped
• 3 celery sticks, chopped
• 2 medium sweet potatoes, chopped into 1″ pieces
• 1 cup broccoli florets
• salt and pepper to taste

Directions:

1. In a large pot on the stove, heat coconut oil at medium-high. Add onion, garlic and ginger and sauté until onions are translucent (about 7 minutes).
2. Add coconut milk and vegetable broth and bring to a boil. Stir in curry paste and tamari.
3. Add carrots, celery, sweet potatoes and simmer for 15 minutes.
4. Add broccoli, salt and pepper and simmer another 2-3 minutes.
5. Serve over cooked rice noodles or rice (if using) and enjoy right away!

Love Thai curry and have enough time to crack open a coconut? Try my Raw Coconut Thai Soup.