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
Scale
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.
