Introduction: This Vegan Thai Coconut Curry Soup is a warm, comforting bowl of rich coconut milk, vibrant Thai curry spices, and fresh vegetables. It’s packed with flavor, nutrients, and is incredibly satisfying, making it the perfect meal for any night you want something creamy, spicy, and exotic.

Ingredients:

  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned or thinly sliced
  • 1 cup mushrooms, sliced
  • 2 tablespoons red curry paste (adjust to taste)
  • 1 can (14 oz) full-fat coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 teaspoon brown sugar or maple syrup
  • 1 cup baby spinach or kale
  • ½ cup canned bamboo shoots (optional)
  • 1 cup extra-firm tofu, cubed (or use chickpeas for a soy-free option)
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • Fresh cilantro, for garnish
  • Sliced green onions, for garnish
  • Red chili flakes, for extra heat (optional)

Instructions:

Step 1: Prepare the Aromatics

  1. Heat Coconut Oil:
    • In a large pot, heat the coconut oil over medium heat.
  2. Cook Onion, Garlic, and Ginger:
    • Add the diced onion and cook for about 3-4 minutes, or until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 2: Add Vegetables and Curry Paste

  1. Add Bell Pepper, Carrot, and Mushrooms:
    • Add the sliced red bell pepper, julienned carrot, and mushrooms. Cook for 3-5 minutes, stirring occasionally, until the vegetables start to soften.
  2. Stir in Curry Paste:
    • Add the red curry paste and stir to coat the vegetables, cooking for another minute to bring out the flavors.

Step 3: Add Coconut Milk and Broth

  1. Pour in Coconut Milk and Vegetable Broth:
    • Add the full can of coconut milk and vegetable broth, stirring to combine. Bring the soup to a gentle simmer.
  2. Season with Soy Sauce and Sweetener:
    • Add the soy sauce (or tamari) and brown sugar or maple syrup. Adjust seasoning to taste.

Step 4: Add Protein and Greens

  1. Add Tofu and Bamboo Shoots (Optional):
    • Add the cubed tofu and bamboo shoots, simmering for 5-7 minutes to warm through.
  2. Add Greens:
    • Stir in the baby spinach or kale and cook just until wilted.
  3. Add Lime Juice:
    • Stir in the fresh lime juice, then taste and adjust the salt and spice levels as needed.

Step 5: Serve

  1. Garnish and Serve:
    • Ladle the soup into bowls and garnish with fresh cilantro, sliced green onions, and a pinch of red chili flakes if desired.

Serving Suggestions:

  • With Rice: Serve with jasmine or brown rice on the side for a complete meal.
  • Add Noodles: Stir in cooked rice noodles or udon noodles for a heartier version.
  • Customize the Heat: Add extra red curry paste or a few dashes of sriracha if you prefer a spicier soup.

Tips and Variations:

  1. Swap the Protein: For a soy-free option, replace tofu with chickpeas or white beans.
  2. Add Extra Vegetables: Feel free to add broccoli, snap peas, or zucchini for additional texture and nutrients.
  3. Make It Oil-Free: Sauté the aromatics in a few tablespoons of broth instead of coconut oil to reduce fat.

Nutritional Information (Per Serving, Approx. 4 Servings):

  • Calories: 320
  • Carbohydrates: 20g
  • Fiber: 5g
  • Net Carbs: 15g
  • Protein: 10g
  • Fat: 22g

WW SmartPoints (Per Serving):

Each serving has approximately 10 SmartPoints on the Weight Watchers program, depending on specific ingredients used.

This Vegan Thai Coconut Curry Soup is rich, aromatic, and packed with creamy coconut and bold Thai spices. It’s a soothing meal with a beautiful balance of sweet, spicy, and savory flavors. Perfect for a cozy, plant-based dinner!