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.
Keyword: Thai Coconut Curry Vegetable Soup
(1) 14-ounce canCoconut Milk
¼cupSoy Sauce(or Tamari for gluten-free)
¼cupPeanut Butter(I use crunchy salted)
1-2TablespoonChili Garlic Sauce(depending on spice preference)
¼ cupRed Curry Paste
1-2largeRed Peppers(sliced or chopped)
2Sweet Potatoes (peeled and sliced into ribbons or chopped)
¼cupCilantro(chopped and finely packed)
Ramen Noodles (see notes for type and amount)
Baby Spinach Leaves or Zucchini Noodles
Cilantro, Peanuts, Limes
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.
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.