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:
- 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).
- Add coconut milk and vegetable broth and bring to a boil. Stir in curry paste and tamari.
- Add carrots, celery, sweet potatoes and simmer for 15 minutes.
- Add broccoli, salt and pepper and simmer another 2-3 minutes.
- 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.
I always love curry flavors, but this soup sounds so amazing.
I live Thai soup. Yum.