Thai Coconut Soup

About Thai Coconut Soup

This vegan Thai coconut soup has a contrast of sweet and spicy flavors. It is naturally sweetened by the use of rice coconut milk. Even though this is a vegan Thai coconut soup, it doesn’t fail in comparison to its non-vegan counterpart. A great dish for any time of the day. One spoon will have you wanting more.

Thai Coconut Soup Recipe

Serves 4
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Allergy Soy
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Breakfast, Lunch, Main Dish, Soup
Misc Gourmet, Serve Hot
Region Thai
This Thai Coconut Soup has a sweet yet spicy taste in combination with the rice noodles and vegetables that lead to a consistent texture.

Ingredients

  • 200g rice noodle
  • 100ml olive oil
  • 1 Small onion (cut into julienne)
  • 1 clove garlic (chopped)
  • 1 teaspoon ginger powder
  • 3 teaspoons curry powder
  • 800ml vegetable broth
  • drizzle soy sauce
  • 300ml coconut milk
  • 3 spicy green peppers (chopped)
  • 1 Medium carrot (shredded)
  • 50g champignon and shitake mushrooms (sliced)
  • bunch spinach (fresh clean)
  • juice half of lemon
  • sheet wakame algae (cut into pieces)
  • 2 teaspoons cilantro (chopped)
  • handful spring onion (chopped)
  • 2 teaspoons salt

Note

If you do not want to use oil, you can alternatively use water or vegetable broth.

Directions

Step 1
In a pot, pour in the olive oil and let heat over a medium-low flame.
Step 2
After, add the curry powder, ginger powder, and the salt. Making sure not to burn the seasoning, mix them with the oil and add the onion and garlic.
Step 3
Once the onion and garlic have a transparent color, add the mushrooms and the spicy peppers. Cook until the mushrooms release water.
Step 4
After, add the vegetable broth, lemon juice and soy sauce. Let it cook for approximately 5 minutes.
Step 5
Pour in the coconut milk and mix it.
Step 6
Add the spinach, cilantro, and wakame algae.
Step 7
To finish, add the noodles.
Step 8
Garnish the plate by sprinkling over the spring onion and shredded carrot.