Thai Coconut Veggie Soup

You may think that eating soup when the weather outside is literally a hundred degrees seems counterintuitive, but I promise once you try her it’ll make total sense. I actually made this recipe my freshman year of college, back when I was not eating ~sustainably~ and it turned out SO good!! I wanted to recreate it without using chicken and put in a bunch of really tasty veg. The broth is so flavorful I promise you don’t even notice there’s no meat anywhere to be found.

  • As always, I threw in the vegetables that I thought I would enjoy eating the most in this soup. I doubt it’s the most traditional array, and it also doesn’t have to be the exact veg that you put in yours!
  • This recipe was adapted from one at budgetbytes.com
  • I love eating this soup with a bowl of rice! It would also be good eaten with some crusty bread or another grain.
  • Try as best as you can to get fresh aromatics (ginger, lemongrass, etc.). It really makes the soup brighter!
  • Honestly the fish sauce is totally optionally, it adds a nice dimension of flavor but if you don’t have access to it don’t stress.
  • Stores well in the fridge for up to a week.
  • Vegan. She vegan.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes 2-3 servings

Ingredients:

  • 1 can of coconut milk
  • 1 bunch of kale
  • 1/2 pack of mushrooms
  • 1/2 onion
  • 1/4 head of broccoli
  • 2 cups of veggie broth
  • 1 small bunch of cilantro
  • 2 garlic cloves
  • 1/2 tbsp lime juice
  • 1 tsp each of curry powder and coriander
  • 1 tbsp ginger
  • 1/2 lemongrass stalk
  • 1 tsp red pepper flakes
  • 1/2 tbsp fish sauce

Directions:

  1. First prep your veg. You want everything kind of ready to go so you aren’t frantically chopping things and throwing things in the pot. Dice the onions into smallish pieces and the other veg into bite sized pieces. In a large pot, add a little bit of neutral oil over medium heat. Add in the onion and cook until translucent.
  2. Once translucent, add the red pepper flakes, lemongrass, ginger, garlic, curry power, and coriander. Cook until fragrant (about one minute). Then add the mushrooms. Cook until the mushrooms gain a bit of color and start to soften.
  3. Add the veggie broth and broccoli to the pot and bring to a boil. Boil for about 5 minutes before adding the coconut milk, fish sauce, lime juice, and cilantro (chopped up). Simmer for ten minutes.
  4. Taste for needed seasoning. Remove the lemongrass stalk. Serve hot over rice with fresh cilantro on top!

This is literally the easiest soup you’ll ever make, and so delicious! I hope you guys give this one a try!

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