-
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.
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Dairy-Free, Dinner, Fall, Lunch, Quick & Easy, Soups, Spring, Summer, Thai, Winter | No Comments » on Vegan Thai Coconut Soup