-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:coconut,soy
- Seasons:All
- Cuisines:
- Courses:dairyfree,quickeasy
Recipe Description
A creamy and aromatic Thai soup made with fresh herbs, coconut milk, and packed with plant-based goodness.
Ingredients
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (e.g., bell peppers, carrots, snow peas)
- 1 tablespoon soy sauce
- 2 teaspoons sugar
Steps:
- Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 3-5 minutes until the onion is translucent.
- Stir in the Thai red curry paste and cook for another minute.
- Pour in the vegetable broth and coconut milk, bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the mixed vegetables, soy sauce, and sugar, and cook for an additional 10 minutes or until the vegetables are tender.
- Remove from heat, stir in lime juice, and season with salt to taste.
Similar recipes that you might like:
Vegan Black Pudding
This vegan take on the traditional British black pudding uses black beans and barley to mimic the rich and savory flavors, with a hint of
Vegan Oatcakes
Crafted from a blend of oats, water, salt, and oil, these Classic Vegan Oatcakes are a celebration of simplicity and nutritional goodness, perfect for any time of day.
Vegan Ghent Waterzooi
A comforting and hearty Flemish stew, traditionally made with chicken or fish, transformed into a vegan delight using a variety of root
Leave a Reply
You must be logged in to post a comment.
Dairy-Free, Dinner, Fall, Lunch, Quick & Easy, Soups, Spring, Summer, Thai, Winter | No Comments » on Vegan Thai Coconut Soup