Imagine a soul-warming soup that transports you straight to the vibrant streets of Thailand, without a single animal product in sight! This Vegan Thai Curry Coconut Soup with Zoodles is not just a meal; it's a culinary adventure that will tantalize your taste buds, nourish your body, and leave you craving more. In just 40 minutes, you'll create a restaurant-quality dish that proves plant-based eating can be incredibly delicious, exciting, and incredibly satisfying.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can coconut milk
- 4 cups vegetable broth
- 2 zucchinis, spiralized into zoodles
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients and preparing your workspace. This will help streamline the cooking process.
- In a large pot, heat 1 tablespoon of coconut oil over medium heat. Allow the oil to melt and become hot, but not smoking.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Stir occasionally to prevent burning.
- Next, add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes, stirring frequently until the garlic is fragrant but not browned.
- Stir in the 2 tablespoons of red curry paste, mixing it well with the onion, garlic, and ginger. Cook for another 2 minutes to enhance the flavors.
- Pour in the can of coconut milk and stir until the curry paste is fully incorporated into the mixture.
- Slowly add the 4 cups of vegetable broth to the pot, stirring continuously to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once the soup is simmering, add the spiralized zucchini (zoodles) to the pot. Cook for about 5-7 minutes, or until the zoodles are tender but still slightly crisp.
- Remove the pot from heat and taste the soup. Adjust seasoning if necessary, adding salt or additional curry paste according to your preference.
- To serve, ladle the soup into bowls and garnish with fresh cilantro. Enjoy your Vegan Thai Curry Coconut Soup with Zoodles!
Tips
- Zoodle Perfection: When spiralizing zucchini, choose firm, straight zucchinis for the best "noodle" texture. Pat the zoodles dry with a paper towel to prevent excess water in your soup.
- Curry Paste Intensity: Different brands of red curry paste vary in heat and flavor. Start with less and taste as you go, adding more if you want a bolder flavor.
- Coconut Milk Hack: For an extra creamy soup, use full-fat coconut milk and give the can a good shake before opening to blend the cream and liquid.
- Make It Your Own: Feel free to add extra vegetables like bell peppers or mushrooms to boost nutrition and add more texture.
- Meal Prep Friendly: This soup can be made ahead and stored in the refrigerator for 3-4 days. The flavors actually improve overnight!
- Garnish Game: Don't skip the fresh cilantro! It adds a bright, fresh element that complements the rich, creamy soup perfectly.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 4g
Fat: 22g
Saturated Fat: 18g
Cholesterol: 0mg
