Go Back
Homemade Vegan Thai Lemongrass Coconut Curry Soup photo

Vegan Thai Lemongrass Coconut Curry Soup

This Vegan Thai Lemongrass Coconut Curry Soup is a flavor-packed, creamy delight that's perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 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)
  • 3.5 tablespoons Thai red curry paste
  • 1/2 medium lime, juiced
  • 1 medium sweet potato, peeled & spiralized
  • 1 medium zucchini, spiralized
  • 1 small celery root (celeriac), peeled & spiralized
  • 1 can full fat coconut milk (13.5 ounces)
  • Salt & pepper to taste
  • 1 handful fresh basil, torn
  • Fresh cilantro, chopped to taste (optional)

Equipment

  • Large Pot or Dutch Oven
  • Spiralizer
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.