If you have ever craved a soup that bursts with vibrant flavors while being completely plant-based, the Vegan Thai Lemongrass Coconut Curry Soup Recipe is your new go-to comfort dish. This soup perfectly balances the fragrant citrus notes of lemongrass with the creamy richness of coconut milk, all elevated by the warming kick of Thai red curry paste. Packed with colorful spiralized veggies, it’s a nourishing and visually stunning bowl that will warm you up and brighten your day in every spoonful.
Ingredients You’ll Need
Simple, fresh ingredients come together in this recipe to create a symphony of tastes and textures. Each component plays a vital role from bringing aromatic depth to balancing creamy sweetness and adding delightful crunch and color.
- Olive oil: The perfect base for gently sautéing aromatics and bringing out their natural flavors.
- Fresh lemongrass (finely chopped): Provides a zesty, lemony aroma that’s signature to Thai cuisine.
- Medium onion (chopped): Adds subtle sweetness and body to the soup’s foundation.
- Fresh ginger (grated): Brings warmth and a gentle spicy kick.
- Garlic (minced): Enhances savory depth and soulfulness.
- Vegetable broth or water: The soup’s liquid base that carries the flavors throughout the dish.
- Thai red curry paste: The bold and spicy heart of this soup, delivering authentic Thai character.
- Lime juice + lime wedges: Brightens and balances richness with refreshingly tangy citrus.
- Sweet potato (spiralized): Adds natural sweetness and a satisfying tender-chewy texture.
- Zucchini (spiralized): Lends a gentle bite and vibrant green color.
- Celery root (celeriac, spiralized): Offers a subtle earthiness and interesting crunch contrast.
- Full fat coconut milk: Envelops the soup in creamy tropical richness.
- Salt & pepper: To season thoughtfully and enhance every note.
- Fresh basil (torn): Adds a sweet herbal lift just before serving.
- Fresh cilantro (chopped, optional): Gives an optional burst of fresh, citrusy brightness.
How to Make Vegan Thai Lemongrass Coconut Curry Soup Recipe
Step 1: Prepare Your Ingredients
This step lays the groundwork for the entire soup. Finely chop the fresh lemongrass and onion to release their aromas. Spiralize the sweet potato, zucchini, and celery root to create noodles that cook quickly and soak up all the delicious flavors. Having these ready means you’ll breeze through the cooking process.
Step 2: Sauté Aromatics
Heat olive oil in a pot over medium-high heat, then add the chopped lemongrass, onion, and grated ginger. Sauté for about 5 minutes, stirring occasionally to prevent sticking. This step wakes up the aromatics and builds a fragrant, flavorful base for the soup that’s impossible to resist.
Step 3: Cook the Garlic
Throw in the minced garlic and stir for just 30 seconds until fragrant. Garlic cooks quickly and can become bitter if overcooked, but right now it will deepen the soup’s overall richness and make everything smell irresistible.
Step 4: Add Liquids and Curry Paste
Pour in the vegetable broth and stir in the vibrant Thai red curry paste along with the juice of half a lime. This is where your kitchen will fill with that classic Thai scent that’s bright, spicy, and absolutely mouthwatering. Stir everything until well combined.
Step 5: Add Spiralized Vegetables
Gently add the spiralized sweet potato, zucchini, and celery root to the pot. Partially cover with a lid to allow steam to circulate, and cook for about 5 minutes. This method ensures the vegetables soften just right while retaining some texture, creating layers of deliciousness in every mouthful.
Step 6: Stir in Coconut Milk and Season
Pour in the full-fat coconut milk and let the soup simmer for another 5 minutes, stirring occasionally. This step transforms the broth into a luxuriously creamy, slightly sweet curry that wraps around the veggies tenderly. Finish by seasoning with salt and pepper, then toss in torn basil and, if you like, fresh cilantro for that herbal pop.
Step 7: Serve with Lime Wedges
Serve your delicious creation piping hot with extra lime wedges on the side. The fresh squeeze of lime just before eating adds the perfect touch of zesty brightness that brings the whole bowl together.
How to Serve Vegan Thai Lemongrass Coconut Curry Soup Recipe
Garnishes
Fresh lime wedges are a must for squeezing over right before enjoying. Torn fresh basil leaves add lovely herbal brightness, while chopped cilantro offers a fresh, citrusy note that complements the curry’s depth beautifully. If you love a bit of crunch, a sprinkle of roasted peanuts or a drizzle of chili oil can elevate your bowl even further.
Side Dishes
This soup pairs wonderfully with simple jasmine or basmati rice to soak up the flavorful broth. For a bit of contrast, try serving with crunchy fresh cucumber salad or lightly steamed greens like bok choy or kale. If you want to keep it light but filling, a crusty piece of rustic bread is always a welcome companion.
Creative Ways to Present
For an impressive presentation, serve the soup in deep bowls with the spiralized vegetables artfully arranged on top. Garnish with vibrant herb sprigs and a carefully placed lime wedge. You can even freeze small kitchen herb cubes made with cilantro and basil in ice trays and pop one into the soup just before serving for an extra flavor burst.
Make Ahead and Storage
Storing Leftovers
This Vegan Thai Lemongrass Coconut Curry Soup Recipe keeps beautifully in the fridge for up to 3-4 days when stored in an airtight container. The flavors deepen over time, so leftovers often taste even better the next day.
Freezing
Freeze any leftover soup in freezer-safe containers for up to 3 months. Remember that the spiralized vegetables might soften after thawing, so you could store the broth and curry separately if you prefer to preserve texture better.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. If the soup is too thick, add a splash of vegetable broth or water to loosen it up. Freshen the dish by adding a squeeze of lime and a sprinkle of fresh herbs after warming.
FAQs
Can I use regular dried lemongrass instead of fresh?
While fresh lemongrass delivers a more vibrant flavor, you can substitute with dried or powdered lemongrass in a pinch. Just use about a teaspoon and add it earlier during sautéing to allow it to bloom.
Is this soup spicy?
The heat level depends on your Thai red curry paste. Most have a medium spice level which balances well with the sweetness of the coconut milk and lime. You can adjust by adding more or less paste or serving with mild accompaniments.
Can I substitute other vegetables for the spiralized ones?
Absolutely! Feel free to experiment with carrots, bell peppers, or snap peas for crunch and sweetness. Just keep in mind cook times might vary slightly.
How do I make this soup nut-free?
This recipe does not contain nuts, making it naturally nut-free. However, avoid garnishing with peanuts or nut oils if you have allergies.
Can I use canned light coconut milk instead of full fat?
Full-fat coconut milk provides the creamy texture and richness that shape this soup, but you can use light coconut milk to reduce calories. The soup will be lighter and less creamy, so consider adjusting seasoning accordingly.
Final Thoughts
There is something truly special about this Vegan Thai Lemongrass Coconut Curry Soup Recipe that feels like a warm hug in a bowl. It is a recipe that is simple enough for any home cook, yet bursting with complex layers of flavor that will have you coming back again and again. Whether you need a cozy meal on a chilly evening or a bright burst of Thai-inspired comfort, give this recipe a try and watch it become an instant favorite in your kitchen!
Print
Vegan Thai Lemongrass Coconut Curry Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Description
A vibrant and comforting Vegan Thai Lemongrass Coconut Curry Soup that combines fresh lemongrass, aromatic Thai red curry paste, and creamy coconut milk with spiralized vegetables for a healthy, flavorful meal. Ready in just 30 minutes, this dairy-free, plant-based soup offers a perfect balance of spicy, tangy, and savory flavors, garnished with fresh herbs and lime for an authentic Thai touch.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 2 tablespoons fresh lemongrass (finely chopped)
- 1/2 medium onion (chopped)
- 1 teaspoon fresh ginger (grated)
- 3–4 cloves garlic (minced)
- 3.5 cups vegetable broth or water
- 3 heaping tablespoons Thai red curry paste
- Juice of 1/2 lime + lime wedges for serving
- 1 (13.5 ounce) can full fat coconut milk
- Salt & pepper (to taste)
Vegetables
- 1 medium sweet potato (peeled & spiralized on medium setting)
- 1 medium zucchini (spiralized on medium setting)
- 1 small celery root (celeriac) (peeled & spiralized on medium setting)
Herbs & Garnish
- Handful fresh basil (torn)
- Fresh cilantro (chopped, to taste, optional)
Instructions
- Prepare Ingredients: Chop the lemongrass and onion finely. Peel and spiralize the sweet potato, zucchini, and celery root using a medium setting on your spiralizer to create noodle-like vegetable strands.
- Sauté Aromatics: Heat the olive oil in a pot over medium-high heat. Add the chopped lemongrass, onion, and grated ginger. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and the mixture is fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until aromatic, taking care not to burn it.
- Add Liquids & Curry Paste: Pour in the vegetable broth and stir in the Thai red curry paste and lime juice. Mix thoroughly to combine all ingredients well.
- Cook Vegetables: Add the spiralized sweet potato, zucchini, and celery root to the pot. Cover with the lid slightly ajar and cook for 5 minutes, allowing the vegetables to soften but still retain some texture.
- Finish Soup: Stir in the full-fat coconut milk and cook for another 5 minutes to meld the flavors together. Season with salt and pepper to taste. Add in torn fresh basil and optional chopped cilantro, stirring gently to incorporate the herbs.
- Serve: Ladle the soup into bowls and serve with a wedge of lime on the side for extra brightness, allowing each person to squeeze lime juice to their preference.
Notes
- Use vegetable broth for a richer flavor, or water as a lighter alternative.
- If you don’t have a spiralizer, you can finely dice the vegetables instead.
- The soup can be adjusted for spiciness by adding more or less Thai red curry paste.
- For an oil-free version, sauté aromatics in a small amount of vegetable broth or water.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
