Introduction:
Embark on a culinary journey with our Thai Coconut Soup—an exquisite blend of vibrant vegetables dancing in a rich, vegan coconut milk curry broth. This Asian-inspired creation brings the warmth of fresh ingredients and the comfort of a flavorful curry right to your table. Whether prepared via Instant Pot or stove, this curry soup is a symphony of flavors ready to enchant your taste buds.
Ingredients:
A. Essential Components:
Coconut Oil (or Preferred Oil):
Commence the cooking process with the delightful aroma of coconut oil, setting the stage for the flavor-packed soup.
Green Onions:
Sliced green onions add both freshness and a mild onion flavor to the soup.
Carrots, Celery, and More:
A medley of diced carrots, celery, fresh ginger, and minced garlic form the vegetable base, contributing texture and depth.
Green Curry Paste:
Elevate the soup’s profile with the aromatic green curry paste, infusing the broth with a burst of Thai-inspired spices.
Vegetable Broth:
Create a savory foundation by incorporating vegetable broth, ensuring a rich and flavorful backdrop.
Coconut Milk:
The star of the show—coconut milk—brings a velvety, vegan creaminess to the broth, harmonizing with the curry paste.
B. An Array of Vegetables:
Mushrooms, Broccoli, Cauliflower, Green Beans, and Cabbage:
A vibrant assortment of vegetables, including mushrooms, broccoli, cauliflower, green beans, and cabbage, adds color, nutrition, and a delightful crunch to each bite.
C. Optional Garnishes:
Sea Salt:
Tailor the seasoning to your liking by adding sea salt, ensuring a perfectly balanced flavor profile.
Fresh Herbs and Lime:
Elevate the presentation and flavor complexity with garnishes such as cilantro, Thai basil, and lime wedges.
Instructions:
- Instant Pot Symphony:
Engage the “Sauté” function on the Instant Pot, letting the coconut oil serenade the space with its fragrance.
Sauté the white parts of the green onions, carrots, celery, fresh ginger, and garlic until tender, creating a symphony of aromatics.
- Curry Paste Crescendo:
Introduce the green curry paste, allowing it to coat the vegetables and sauté until fragrant—an aromatic crescendo in the making. - Coconut Milk Composition:
Pour in the coconut milk, vegetable broth, and the ensemble of mushrooms, broccoli, cauliflower, green beans, and cabbage. Stir the pot, creating a harmonious composition of flavors. - Instant Pot Performance:
Press “Cancel” on the Instant Pot, securing the lid and setting the pressure release valve to the “Sealing” position.
Opt for a unique act—select “Manual” or “Pressure Cook” for 0 (zero) minutes on HIGH pressure. Follow this with a 5-minute natural pressure release (NPR).
Witness the Instant Pot orchestrating the perfect blend of flavors as the vegetables cook to tender perfection.
- Seasoning Crescendo:
Turn the pressure release knob to release any remaining steam, unveiling a symphony of flavors. Add sea salt to taste, fine-tuning the composition. - Serving Serenade:
Ladle the Thai Coconut Soup into bowls, and garnish with the green tops of the sliced green onions. For an encore, add optional garnishes like cilantro, Thai basil, and lime wedges.
Expert Notes:
Instant Pot Timing Mastery:
The zero-minute pressure cooking time is ample for the vegetables to achieve perfection, ensuring they’re neither overcooked nor undercooked.
Optional Garnish Elegance:
Elevate the visual appeal and flavor complexity by garnishing each serving with fresh cilantro, Thai basil, and a squeeze of lime.
Vegetable Symphony:
Adjust the simmering time based on personal preference, aiming for a symphony of textures in every spoonful.
Nutritional Crescendo:
Serving Size: 1 Bowl
Calories: Nutrition information per serving may vary based on specific ingredients used and portion sizes.
Protein:
Carbohydrates:
Fat:
Vitamins and Minerals:
Serving and Storage:
Indulge in the Thai Coconut Soup as a standalone masterpiece or pair it with your favorite rice or noodles for a complete dining experience. Any remaining symphony can be stored in airtight containers in the refrigerator for subsequent encore performances.
Conclusion:
Our Thai Coconut Soup is not just a recipe; it’s a culinary performance that celebrates the artistry of plant-based cooking. With each spoonful, savor the richness of coconut, the heartiness of vegetables, and the allure of Thai curry. This soup is a testament to the joy of creating nourishing meals that delight the senses and bring warmth to your table—a perfect symphony in a bowl.
Thai Coconut Soup is an easy Asian-inspired soup recipe loaded with fresh vegetables in a rich, vegan coconut milk curry broth. This curry soup is ready in 30 via Instant Pot or stove.
Thai Coconut Soup: A Symphony of Flavors in Every Spoonful
Ingredients:
Ingredients for a 12-cup yield (can easily be halved)
▢2 tablespoons Coconut Oil or preferred oil
▢2 Green Onions sliced (white and green part separated)
▢2 large Carrots diced
▢2 ribs Celery diced
▢1 tablespoon Fresh Ginger finely grated
▢2 cloves Garlic minced
▢2 tablespoons Green Curry Paste
▢2 cups Vegetable Broth
▢1 (13.5 ounce can) Coconut Milk
▢2 cups Mushrooms sliced
▢2 cups Broccoli chopped
▢2 cups Cauliflower chopped
▢1 cup Green Beans chopped
▢2 cups Cabbage chopped
Optional
▢Sea Salt to taste
▢Cilantro, Thai Basil, and Lime for garnish
Instructions:
Instant Pot Instructions (stove instructions in recipe notes below)
Select “Sauté” on the Instant Pot and heat the COCONUT OIL.
When the display reads “Hot”, add GREEN ONIONS, CARROTS, CELERY, GINGER, and GARLIC. Sauté a few minutes until tender, stirring as needed.
Stir in CURRY PASTE to coat and sauté a few minutes until fragrant.
Add COCONUT MILK, VEGETABLE BROTH, MUSHROOMS, BROCCOLI, CAULIFLOWER, GREEN BEANS, and CABBAGE. Stir to combine.
Press “Cancel” on the Instant Pot. Secure the lid and set pressure release valve to “Sealing” position.
Select “Manual” or “Pressure Cook” for 0 (zero) minutes on HIGH pressure, followed by a 5 minute natural pressure release (NPR).
Yes, that’s zero minutes which is still plenty of time to cook the vegetables.
Carefully turn the pressure release knob to release any remaining steam and open the lid. Add SALT to taste.
Serving Instructions
Serve warm, garnished with GREEN ONION tops and (optional) CILANTRO, THAI BASIL, and LIME.
Notes:
Thai Coconut Soup Stove Instructions
In a 4-quart soup pot, heat COCONUT OIL on medium-high. Sauté GREEN ONIONS, CARROTS, and CELERY until tender. Add GARLIC and GINGER, and sauté a few minutes. Stir in CURRY PASTE to coat and sauté a few minutes. Stir in remaining ingredients and adjust heat to high. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until vegetables are cooked to your desired tenderness. Serve warm (see serving notes above).