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Thai Coconut Curry Vegetable Soup
A flavorful Thai soup with flavorful creamy coconut milk, curry, and fresh veggies. A gluten-free, dairy-free soup that tastes incredible! Made in less than 30 minutes, it is a quick and easy nutritious weeknight meal.
It’s back to the real world! The Christmas tree has been put away, the house looks officially bare without all of the decorations, and the kids are back in school. Let’s be honest, it is nice to get the routine back but man alive, my house is way too quiet. I am pretty sure music is playing almost every minute during the waking hours to make it feel more happening. I loved having all of my kids home under one roof and I miss it already. This whole thing about kids growing up and leaving home is highly overrated. I will take tantrums, diapers, and sleepless nights any day over kids growing up and leaving home! I love being a Mom.
Since it is back to the real world, that means dinnertime. Kids somehow need to eat every single night and they usually go straight to Mom to ask the dreaded question, “what is for dinner?” It is my goal to provide nutritious foods that don’t taste as if you eating boring, bland food.
When I went on a gluten-free, dairy-free diet, I was always looking for ways to eat healthy, cram in as many vegetables as possible, and eat crazy flavorful food at the same time. I didn’t want to feel as I was eating “diet food” and feel deprived. So, I experimented with different flavors and fell in love with Thai food.
This Coconut Curry Soup is made with creamy coconut milk mixed with red curry in a rich peanut sauce. It is rich and creamy with some brightness coming from the fresh lime juice. It is packed with veggies which elevate the nutritional value of this vegetable curry.
How to make Thai Coconut Curry Vegetable Soup:
- Start by making the soup base by stirring coconut milk, chicken broth, soy sauce, peanut butter, chili garlic sauce, red curry paste, and ginger. Bring to a boil and let simmer.
- Add your favorite vegetables — red peppers, sweet potatoes, zucchini noodles, spinach, onions, garlic, cilantro, or anything else you would like to add in. I use the famous Sweet Potato Ribbons from Trader Joe’s in this soup but you can make your own or just chop up the peeled sweet potato.
- Let veggies simmer until softened. Add fresh cilantro and lime juice and cook for several minutes longer. Check for seasonings.
- If you want to add ramen or rice noodles, cook according to package instructions. Place cooked noodles into serving bowls and top with Thai coconut curry.
- Top with fresh limes, cilantro, peanuts, and coconut.
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Thai Coconut Curry Vegetable Soup
Equipment
Ingredients
- 4 cups Chicken Broth
- (1) 14-ounce can Coconut Milk
- 1/4 cup Soy Sauce (or Tamari for gluten-free)
- 1/4 cup Peanut Butter (I use crunchy salted)
- 1/4 cup Honey
- 1-2 Tablespoon Chili Garlic Sauce (depending on spice preference)
- 1/4 cup Red Curry Paste
- 1/4 teaspoon Ginger
- 1/2 teaspoon Salt
- 1-2 large Red Peppers (sliced or chopped)
- 2 Sweet Potatoes (peeled and sliced into ribbons or chopped)
- 1/4 cup Cilantro (chopped and finely packed)
- 1-2 Fresh Limes (juiced)
Optional:
- Ramen Noodles (see notes for type and amount)
- Baby Spinach Leaves or Zucchini Noodles
Garnish:
- Cilantro, Peanuts, Limes
Instructions
- In a large pot, whisk together coconut milk, chicken broth, soy sauce, peanut butter, chili garlic sauce, red curry paste, and ginger. Bring to a boil and let simmer.
- Add your favorite vegetables -- red peppers, sweet potatoes, zucchini noodles, spinach, or anything else you would like to add in. Let veggies simmer until softened.
- Add fresh cilantro and lime juice and cook for several minutes longer. Check for seasonings.
- If you want to add ramen or rice noodles, cook according to package instructions. Place cooked noodles into serving bowls and ladle the Thai coconut curry on top of the noodles.
- Top with fresh limes, cilantro, peanuts, and coconut.
Notes
- I used Sweet Potato Ribbons from Trader Joe's. I used an entire package in this curry.
- I used Brown Rice Ramen Noodles in this curry. I found them at Costco. You can also use regular ramen noodles or rice noodles, if you want to keep it gluten-free.
- Soy Sauce has gluten in it. Tamari is a gluten-free alternative and can be found in the Asian section near the soy sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this quick and easy Thai Coconut Curry Ramen! Thanks for following along.
I love this recipe! I added the extra chili garlic sauce, slightly cut down on the tamari and used red peppers, mushrooms and carrots as my veggies. The peanut butter in the recipe was amazing!
I love this soup with ramen noodles added…so delicious and flavorful! I love being able to pack in the veggies and having them taste so good! Thanks for a great recipe that I’ll be making over and over!
Overall the recipe is great. I added more seasoning and spice for flavor, but not much. The only thing I plan to do different if I ever make this again is to leave out the peanut butter, I didn’t like it in this dish for whatever reason.
My whole family loved this! Delicious! We used ramen noodles and bone broth, and it turned out perfectly!
The soup was easy and delicious! I made it a little spicier, but followed the basic recipe. I love Thai food and this straightforward recipe has inspired me to experiment with more Thai meals at home.