Vegan Thai Lemongrass Coconut Curry Soup
User Reviews
4.5
24 reviews
Excellent
Vegan Thai Lemongrass Coconut Curry Soup
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A light and fresh soup with spiralized sweet potato, zucchini, and celery root vegetable "noodles".
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Ingredients
- 1 tablespoon olive oil
- 2 tablespoons fresh lemongrass finely chopped
- 1/2 medium onion chopped
- 1 teaspoon fresh ginger grated
- 3-4 cloves garlic minced
- 3.5 cups vegetable broth or water (see note)
- 3 heaping tablespoons Thai red curry paste
- Juice of 1/2 lime + lime wedges for serving
- 1 medium sweet potato peeled & spiralized on medium setting
- 1 medium zucchini spiralized on medium setting
- 1 small celery root (celeriac) peeled & spiralized on medium setting
- 1 (13.5 ounce) can full fat coconut milk
- salt & pepper to taste
- handful fresh basil torn
- fresh cilantro chopped, to taste (optional)
Instructions
- Chop the lemongrass and onion. Spiralize the sweet potato, zucchini, and celery root.
- Add the olive oil to a pot on medium-high heat. Sauté the lemongrass, onion, and ginger for 5 minutes, stirring occasionally.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the vegetable broth, curry paste, and lime juice. Stir until combined.
- Add the spiralized sweet potato, zucchini, and celery root. Cover the pot with the lid slightly ajar and cook for 5 minutes.
- Stir in the coconut milk and cook for an additional 5 minutes. Season with salt & pepper and add the fresh basil and cilantro (if using).
- Serve soup with an extra wedge of lime on the side.
Notes
- You can do a combination of vegetable broth and water or a stock cube and water if needed. If you're not vegetarian, you could instead use chicken broth.
- How to prep the lemongrass: Cut the dry ends off the stalk, then use your hands to peel the tough outer "shell" of the stalk. Discard that outer shell. Use a knife to slice the newly revealed inner stalk. You can then easily chop those slices up finely.
- I keep my ginger in the freezer. It's very easy to grate when frozen. I grate it straight into the pan.
- I use Thai Kitchen red curry paste in this recipe. It's vegan. Some others contain fish ingredients so just make sure to read the label if that's an issue.
- I use the Paderno 4-Blade Spiralizer.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
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Calories
382kcal
(19%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
19g
(95%)
Sodium
1034mg
(43%)
Potassium
1078mg
(31%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
10394IU
(208%)
Vitamin C
29mg
(32%)
Calcium
140mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 19g | 95% |
| Sodium | 1034mg | 43% |
| Potassium | 1078mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 10394IU | 208% |
| Vitamin C | 29mg | 32% |
| Calcium | 140mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
24 reviews
Excellent
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