Vegan Coconut Thai Curry Soup

Vegan Coconut Thai Curry Soup

Posts may include affiliate links. We receive a small compensation for your purchase at no additional cost to you. For more information, visit our Affiliate Disclosure.

This is like a hug for your stomach; it’s one of those recipes that just makes you feel good, tastes delicious, and is an overall crowd-pleaser. This is definitely the recipe you pull out on a chilly fall day, cold winter night, or when you’re trying to impress guests over for dinner! The beauty of this soup is that you can use about any vegetable you like, although I try to at least have some sort of leafy green. Other vegetables that would be great in this Vegan Coconut Thai Curry Soup include spinach, kale, collard greens, cabbage, mushrooms, bean sprouts, snow peas, carrots, or red bell peppers.

Vegan Coconut Thai Curry Soup

This recipe is great for those evenings when you want something warm and comforting to eat after a long day. I typically will make several servings of this on my meal prep day to last me several days throughout the week and enough to freeze for a dinner night the following week.

Vegan Coconut Thai Curry Recipe | www.LiveSimplyNatural.com
This recipe, as with all my recipes, is a guideline to use. Let your taste buds run the show, continually and consistently check for the level of spice, flavor combinations, saltiness, sweetness, etc. The beautiful thing about this dish is you can’t go wrong with what you add to it! Enjoy the cooking process, enjoy taste testing, and of course, enjoy the end product!

Vegan Coconut Thai Curry Recipe | www.LiveSimplyNatural.com
And about the noodles? That’s customizable, too! You can skip the noodles altogether if you want, or use your favorite brand of gluten-free vermicelli rice noodles. It’s going to taste amazing.

Vegan Coconut Thai Curry Recipe | www.LiveSimplyNatural.com

Vegan Coconut Thai Curry Recipe | www.LiveSimplyNatural.com

Vegan Coconut Thai Curry Recipe | www.LiveSimplyNatural.com

Vegan Coconut Thai Curry Recipe | www.LiveSimplyNatural.com

Print

Vegan Coconut Thai Curry Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Vanessa Cassani
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Entreé
  • Cuisine: Vegan, Gluten-Free

Ingredients

Scale
  • 2 cloves garlic
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp Thai red curry paste
  • 2 medium size parsnips
  • 1 bunch bok choy
  • 1 red bell pepper
  • 4 cups vegetable broth + 2 cups water
  • 1 can coconut milk
  • 1 medjool date
  • 4 oz. vermicelli rice noodles
  • Himalayan Sea Salt
  • GARNISHES (optional)
  • green onion
  • 1 lime
  • Handful fresh cilantro
  • Sriracha to taste

Instructions

  1. Prepare the vegetables for the soup, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the parsnips into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red bell pepper and roughly chop the cilantro.
  2. Add coconut oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
  3. Add the diced parsnip and chopped bok choy stalks to the pot (save the leafy green ends for later), sauté for 2 minutes, then add your vegetable broth.
  4. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the parsnips are tender.
  5. Once the parsnips are tender, add the coconut milk, dates, and half of the red bell pepper + 1 tablespoon of thai curry paste to a high speed blender. Blend until smooth and add to the soup.
  6. Stir, taste, and adjust if needed. Finally, add the bok choy greens and the other half or sliced red bell pepper and let them wilt in the hot soup.
  7. Allow a few minutes to cool and add in your vermicelli rice noodles + 2 cups of water. Let it sit for 10 minutes, noodles will become soft and ready to serve.
  8. Serve warm and topped with green onion, lime, cilantro, and/or sriracha sauce. Enjoy!

Nutrition

  • Serving Size: 1
  • Calories: 274
  • Sugar: 6.1g
  • Fat: 15.7g
  • Carbohydrates: 33.1g
  • Fiber: 4.1g
  • Protein: 3.9g
  • Cholesterol: 0.5mg

I hope you enjoy this Vegan Coconut Thai Curry Soup Recipe, it’s a BIG crowd-pleaser and a family favorite. So make it and be sure to tag me on Instagram @LiveSimplyNatural. I love seeing what you guys are cooking up in your kitchen :)

Hugs,

Vanessa Cassani Signature

SHARE THIS POST

Related Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

hey, there!

I’m Vanessa

vegan Chef, Coach, Mama of two

A believer that the body is not an ornament but a vessel for our deepest healing. When we learn to listen we create more opportunities for our own wisdom to resurface and be heard. Here we strive to create resources to support this way simple way of living.

FIND ME ELSEWHERE

sign up for our monthly newsletter

Receive 1-2 monthly emails from Live Simply Natural

the quiz

what does your relationship with food says about you?

Discover how to embody your authentic blueprint for health.

Thank you!

someone from the team will be in contact with you within 3 business days.

BE SURE TO CHECK YOUR SPAM FOLDER AS EMAILS CAN OFTEN BE FILTERED OUT.