Vegan Thai Lemongrass Coconut Curry Soup
If you’re looking for a comforting, aromatic dish that bursts with flavor, then this Vegan Thai Lemongrass Coconut Curry Soup is a must-try! This soup is a delightful fusion of fresh ingredients that come together to create a warm, creamy, and utterly satisfying meal. The vibrant flavors of lemongrass and ginger, combined with the richness of coconut milk, make this dish not only nourishing but also incredibly delicious. Perfect for a cozy night in or as a healthy lunch option, this soup is sure to impress even the pickiest eaters. Let’s dive into the details of this wonderful recipe!
What You’ll Love About This Recipe
- Quick and easy to prepare.
- Full of fresh, vibrant flavors.
- Perfectly creamy without any dairy.
- Customizable with your favorite vegetables.
- Great for meal prep and leftovers.
Shopping List
- 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 (see note)
- 3 heaping tablespoons Thai red curry paste
- Juice of 1/2 lime + lime wedges for serving
- 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
- 1 (13.5 ounce) can full fat coconut milk
- Salt & pepper to taste
- Handful fresh basil, torn
- Fresh cilantro, chopped, to taste (optional)
Recommended Tools
- Large pot or Dutch oven – for simmering the soup.
- Spiralizer – to create beautiful vegetable noodles.
- Knife and cutting board – for chopping and prepping ingredients.
- Measuring cups and spoons – for accurate ingredient measurements.
- Ladle – for serving the soup.
Vegan Thai Lemongrass Coconut Curry Soup — Do This Next
Step 1: Sauté Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the finely chopped lemongrass, chopped onion, grated ginger, and minced garlic. Sauté for about 3-5 minutes, or until the onions become translucent and fragrant.
Step 2: Add Broth and Curry Paste
Pour in the vegetable broth (or water) and stir in the Thai red curry paste. Bring the mixture to a gentle simmer, allowing the flavors to meld together beautifully.
Step 3: Add Spiralized Vegetables
Toss in the spiralized sweet potato, zucchini, and celery root. Stir well to combine and let the soup simmer for an additional 10-15 minutes, or until the vegetables are tender.
Step 4: Stir in Coconut Milk
Once the vegetables are cooked to your liking, pour in the full-fat coconut milk and stir until well combined. Allow the soup to simmer for another 5 minutes, letting the creamy goodness infuse the broth.
Step 5: Season and Serve
Add the lime juice and season with salt and pepper to taste. Remove the pot from heat and stir in the torn basil. Serve hot with extra lime wedges and a sprinkle of fresh cilantro if desired.
Quick Replacement Ideas
- For a spicier kick, add sliced chilies or a dash of sriracha.
- Substitute sweet potato with butternut squash or carrots.
- Use green curry paste instead of red for a different flavor profile.
- Swap the spiralized vegetables with any other favorites like bell peppers or broccoli.
Notes from the Test Kitchen
- This soup can be made ahead of time and stored in the fridge for up to 4 days.
- If you prefer a thinner consistency, feel free to add more vegetable broth or water.
- For a lower-calorie option, you can reduce the amount of coconut milk or substitute with light coconut milk.
- Always taste and adjust seasoning before serving for the best flavor.
How to Store & Reheat
Store any leftover Vegan Thai Lemongrass Coconut Curry Soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stove over low heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, heating in 30-second intervals until hot.
Handy Q&A
Can I freeze this soup?
Yes! This soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
What if I can’t find fresh lemongrass?
If fresh lemongrass isn’t available, you can substitute with 1-2 teaspoons of lemongrass paste or use dried lemongrass, although the flavor may not be as vibrant.
Is this soup spicy?
The level of spice depends on the brand and amount of Thai red curry paste you use. If you’re sensitive to spice, start with less paste and gradually add to taste.
Can I add protein to this soup?
Absolutely! You can add tofu, chickpeas, or edamame for extra protein. Simply add them in during the last 5 minutes of cooking to heat through.
One Pan, More Ideas
- Vegan Gumbo – A hearty and flavorful dish packed with vegetables.
- Creamy Pumpkin Soup – A fall favorite that’s cozy and comforting.
- Vegetable Stir-Fry – Quick and easy, full of colorful veggies.
- Chickpea Curry – A protein-rich, savory dish with a blend of spices.
Make It Tonight
Now that you have all the details, it’s time to bring this Vegan Thai Lemongrass Coconut Curry Soup to life in your kitchen! With just a few simple steps, you can create a bowl of goodness that is not only satisfying but also bursting with flavor. Whether it’s a chilly evening or you’re in need of a comforting meal, this soup is sure to warm you from the inside out. Gather your ingredients, follow the steps, and enjoy a delicious, nourishing bowl of soup tonight!
Vegan Thai Lemongrass Coconut Curry Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the finely chopped lemongrass, chopped onion, grated ginger, and minced garlic. Sauté for about 3-5 minutes, or until the onions become translucent and fragrant.
- Pour in the vegetable broth (or water) and stir in the Thai red curry paste. Bring the mixture to a gentle simmer, allowing the flavors to meld together beautifully.
- Toss in the spiralized sweet potato, zucchini, and celery root. Stir well to combine and let the soup simmer for an additional 10-15 minutes, or until the vegetables are tender.
- Once the vegetables are cooked to your liking, pour in the full-fat coconut milk and stir until well combined. Allow the soup to simmer for another 5 minutes, letting the creamy goodness infuse the broth.
- Add the lime juice and season with salt and pepper to taste. Remove the pot from heat and stir in the torn basil. Serve hot with extra lime wedges and a sprinkle of fresh cilantro if desired.
Notes
- This soup can be made ahead of time and stored in the fridge for up to 4 days.
- If you prefer a thinner consistency, feel free to add more vegetable broth or water.
- For a lower-calorie option, you can reduce the amount of coconut milk or substitute with light coconut milk.
