Vegan Coconut Thai Curry Soup
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://livesimplynatural.com/vegan-coconut-thai-curry-soup/
