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Coconut Curry Soup

This super simple plant-based recipe, by Jen Hansard, co-founder of Simple Green Smoothies, for Coconut Curry Soup will fill your craving for Thai takeout without all of the added junk.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Course: Dinner
Cuisine: Thai

Ingredients

  • 1 ounce can full-fat coconut milk unsweetened
  • 3 tablespoons Thai curry paste to taste
  • 1 teaspoon pure maple syrup to taste
  • sea salt to taste
  • 1/2 cup carrots very thinly sliced
  • 1/2 cup mushrooms thinly sliced
  • 1 zucchini medium size, spiralized
Toppings
  • green onions
  • sliced serrano chili
  • chopped cashews
  • lime wedge

Instructions

    Cup of Yum
  1. In a 3 to 4-quart saucepan, whisk together the coconut milk and curry paste. Bring to a simmer over medium heat. Stir in the maple syrup and sea salt, to taste.
  2. Add the carrots and mushrooms. Simmer until carrots are tender, about 20 minutes. Add the zucchini. Taste and add more salt if needed.
  3. Transfer to a bowl and garnish with sliced green onions, serrano chili, chopped cashews, and a squeeze of lime juice.

Notes

  • Omit the cashews as a topping to make this nut-free. 
  • We recommend organic ingredients when feasible.
  • Nutrition Facts Coconut Curry Soup Amount Per Serving Calories 110 Calories from Fat 36 % Daily Value* Fat 4g6%Saturated Fat 2g13%Sodium 48mg2%Potassium 357mg10%Carbohydrates 16g5%Fiber 4g17%Sugar 11g12%Protein 3g6% Vitamin A 17779IU356%Vitamin C 9mg11%Calcium 84mg8%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 110
  • Calories from Fat 36
  • % Daily Value*
  • Fat 4g
  • 6%
  • Saturated Fat 2g
  • 13%
  • Sodium 48mg
  • 2%
  • Potassium 357mg
  • 10%
  • Carbohydrates 16g
  • 5%
  • Fiber 4g
  • 17%
  • Sugar 11g
  • 12%
  • Protein 3g
  • 6%
  • Vitamin A 17779IU
  • 356%
  • Vitamin C 9mg
  • 11%
  • Calcium 84mg
  • 8%
  • Iron 2mg
  • 11%