Vegan Coconut Soup Recipe

Ingredients

For the Soup Base:

  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 stalk lemongrass, smashed (or 1 teaspoon lemongrass paste)
  • 2 tablespoons red or green curry paste (make sure it’s vegan)
  • 4 cups vegetable broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or coconut sugar
  • Salt and pepper, to taste

For the Vegetables:

  • 1 cup sliced mushrooms (shiitake, cremini, or button mushrooms work well)
  • 1 red bell pepper, thinly sliced
  • 1 cup zucchini, spiralized or thinly sliced
  • 1 cup snow peas or sugar snap peas
  • 1 cup baby spinach or kale leaves

Optional Garnishes:

  • Fresh cilantro, chopped
  • Thai basil leaves (or regular basil if preferred)
  • Lime wedges
  • Sliced green onions
  • Sliced red chili or chili flakes for extra spice

Instructions

  1. Prepare the Aromatics:
    • In a large pot, heat the coconut oil over medium heat. Add the onion and sauté for about 5 minutes, or until it becomes translucent.
    • Add the garlic, ginger, and lemongrass, and cook for another 1-2 minutes until fragrant.
  2. Add Curry Paste and Broth:
    • Stir in the curry paste, cooking for another minute to deepen the flavors. Then add the vegetable broth and coconut milk, stirring until combined.
    • Add soy sauce and maple syrup (or coconut sugar) for balance. Season with salt and pepper.
  3. Simmer:
    • Bring the soup to a gentle simmer, allowing it to cook for about 10-15 minutes so the flavors blend well. Taste and adjust seasoning as needed.
  4. Add the Vegetables:
    • Add the mushrooms, bell pepper, zucchini, and snow peas. Let the vegetables cook for about 3-5 minutes until they are tender but still crisp.
    • Add the spinach or kale at the end, letting it wilt into the soup.
  5. Serve:
    • Remove the lemongrass stalk (if used). Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, green onions, and chili for extra heat.
  6. Enjoy:
    • Serve with lime wedges on the side to squeeze over the soup for added brightness.

Tips

  • Adjust the spice level by varying the amount of curry paste.
  • Add tofu, chickpeas, or rice noodles for a heartier meal.
  • Leftovers will keep well for up to 3 days in the refrigerator.

This vegan coconut soup is both warming and flavorful, perfect for a comforting and healthy meal. Enjoy!