Vegan

Thai Coconut Soup Recipe

Prep: 10 minutes

 

Cook: 20 minutes

 

Total Time: 30 minutes

 

Yield: 12 1-cup servings

INGREDIENTS

Ingredients for a 12-cup yield (can easily be halved)

  • 2 tablespoons Coconut Oilor preferred oil
  • 2 Green Onionssliced (white and green part separated)
  • 2 large Carrotsdiced
  • 2 ribs Celerydiced
  • 1 tablespoon Fresh Gingerfinely grated
  • 2 cloves Garlicminced
  • 2 tablespoons Green Curry Paste
  • 2 cups Vegetable Broth
  • 1 (13.5 ounce can) Coconut Milk
  • 2 cups Mushroomssliced
  • 2 cups Broccolichopped
  • 2 cups Cauliflowerchopped
  • 1 cup Green Beanschopped
  • 2 cups Cabbagechopped
  • (optional) Cilantro, Thai Basil, and Limechopped

RECOMMENDED TOOLS

  • chef’s knife
  • cutting board
  • 6 qt Instant Pot or 4-quart sauce pot
  • stirring utensil
  • soup ladle

INSTRUCTIONS

Instant Pot Instructions (stove instructions in recipe notes below)

  • Select “Sauté” on the Instant Pot and heat the COCONUT OIL.
  • When the display reads “Hot”, add GREEN ONIONS, CARROTS, CELERY, GINGER, and GARLIC. Sauté a few minutes until tender, stirring as needed.
  • Stir in CURRY PASTE to coat and sauté a few minutes until fragrant.
  • Add COCONUT MILK, VEGETABLE BROTH, MUSHROOMS, BROCCOLI, CAULIFLOWER, GREEN BEANS, and CABBAGE. Stir to combine.
  • Press “Cancel” on the Instant Pot. Secure the lid and set pressure release valve to “Sealing” position.
  • Select “Manual” or “Pressure Cook” for 0 (zero) minutes on HIGH pressure, followed by a 5 minute natural pressure release (NPR).

    Yes, that’s zero minutes which is still plenty of time to cook the vegetables.

  • Carefully turn the pressure release knob to release any remaining steam and open the lid.

Serving Instructions

  • Serve warm, garnished with GREEN ONION tops and (optional) CILANTRO, THAI BASIL, and LIME.

Instructions

In a 4-quart soup pot, heat COCONUT OIL on medium-high. Sauté GREEN ONIONS, CARROTS, and CELERY until tender. Add GARLIC and GINGER, and sauté a few minutes. Stir in CURRY PASTE to coat and sauté a few minutes. Stir in remaining ingredients and adjust heat to high. Bring to a boilreduce heat to low, and simmer 20 minutes, or until vegetables are cooked to your desired tenderness. Serve warm (see serving notes above).

Recipe variations

  • To add more coconut flavor and thickness to this soup, substitute one 15oz can of coconut cream for the vegetable broth in this recipe.
  • For spicier curry, use 3 Tbsp Green Curry paste. For milder curry, use 1 Tbsp.
  • You can use any veggies for this soup!
  • To add tofu to this soup, I’d press excess moisture out of the tofu and cut it into cubes. Then, before step 2 in the recipe, saute the tofu until it’s slightly crispy, transfer to a plate, resume step 3, and add it back to the soup at the end.

Nutrition

Serving: 1cup | Calories: 125kcal | Carbohydrates: 8.13g | Protein: 3g | Fat: 10.3g | Saturated Fat: 8.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.48g | Sodium: 179mg | Potassium: 241mg | Fiber: 2g | Sugar: 2.77g | Vitamin A: 651IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 1.86mg

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