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Thai Coconut Curry Soup

Yield4 Servings

A satisfying meal that delivers both crunch and cream, this soup is beautiful as well as delicious.


 2 tablespoons coconut or olive oil
 1 large onion, diced
 5 cloves garlic, finely grated
 3 tablespoons minced ginger
 1 tablespoon gluten-free tamari
 2 ½ tablespoons red Thai curry paste
 1 teaspoon chili garlic sauce, say or to taste.
 2 (14-ounce) cans coconut milk
 4 cups vegetable stock
 1 ½ limes, juiced
 1 cup sliced carrots
 2 ½ cups chopped zucchini
 8 ounces sliced mushrooms
 1 cup julienned (matchstick cut) red bell pepper
 1 cup diced green onion
 1 ½ cups mung bean sprouts
 14 ounces extra firm tofu, cubed
 ½ teaspoon maple syrup or agave nectar (optional)
 1 cup chopped cilantro
 ¼ cup minced basil

Heat oil in a large stockpot over low heat. Add onion, garlic, and ginger. Cook 3 to 4 minutes, until softened. Add tamari, curry paste, and chili garlic sauce. Sauté 1 to 2 minutes.


Add coconut milk, vegetable broth, and lime juice. Bring to a low boil.


Add carrots to simmering broth and cook 12 to 15 minutes, until carrots are cooked through.


Add zucchini, mushrooms, bell pepper, green onions, 1 cup mung bean sprouts, and tofu. Cook for another 5 minutes.


If a touch of sweetness is desired, add maple syrup or agave nectar. Stir to incorporate.


Garnish with cilantro, basil, and remaining mung beans before serving.

Serves 4-6

Nutrition Facts

Servings 0