Nut-Free Thai Coconut Soup

Dive into the comforting flavors of this Nut-Free Thai Coconut Soup, a vibrant twist on the classic Thai soup that's perfect for those with nut allergies. Bursting with aromatic lemongrass, zesty lime, and creamy coconut milk, this soup offers a harmonious balance of tangy, savory, and slightly sweet notes. Packed with fresh veggies like carrots, zucchini, and baby bella mushrooms, it’s a wholesome, plant-based delight that’s both nourishing and satisfying. This recipe features nut-free red curry paste, ensuring it’s allergen-friendly without compromising on bold Thai flavors. Ready in just 40 minutes, this one-pot wonder is perfect for weeknight dinners or cozy lunches. Serve it on its own or ladle it over fluffy jasmine rice for a heartier meal that's guaranteed to impress.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 2 stalks Lemongrass stalks, crushed and chopped
• 2 tablespoons Red curry paste (ensure it is nut-free)
• 13.5 ounces Coconut milk (full-fat, BPA-free can)
• 4 cups Vegetable broth (low-sodium)
• 2 medium Carrots, sliced thinly
• 1 cup Baby bella mushrooms, sliced
• 1 medium Zucchini, sliced into half-moons
• 2 tablespoons Fresh lime juice
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 teaspoon Brown sugar
• 1 cup Fresh cilantro, chopped
• 2 stalks Scallions, sliced
• 0.5 teaspoons Red chili flakes or sliced Thai chili (optional, for spice)
• 2 cups Cooked jasmine or basmati rice (optional, for serving)

Directions

Step 1

Heat a large pot over medium heat and add the coconut oil.

Step 2

Once the oil is melted and hot, add the minced garlic, ginger, and lemongrass. Sauté for 1-2 minutes until fragrant.

Step 3

Stir in the red curry paste and cook for another 1 minute, stirring constantly to release its flavors.

Step 4

Pour in the coconut milk and vegetable broth. Stir well to combine, ensuring the curry paste is fully dissolved.

Step 5

Add the sliced carrots, mushrooms, and zucchini. Bring the soup to a gentle simmer and cook for 10-12 minutes, until the vegetables are tender but not mushy.

Step 6

Stir in the fresh lime juice, soy sauce, and brown sugar. Taste and adjust the seasoning as needed. You can add more soy sauce for saltiness, lime juice for tanginess, or brown sugar for a touch of sweetness.

Step 7

If desired, stir in red chili flakes or Thai chili slices for extra heat.

Step 8

Remove the lemongrass pieces before serving.

Step 9

Ladle the soup into bowls and garnish with chopped cilantro and scallions.

Step 10

Serve hot on its own or over a bed of cooked jasmine or basmati rice for a heartier meal.

Nutrition Facts

Serving size	2589.5 grams (2589.5g)

Amount per serving	% Daily Value*
Calories	1719

Total Fat 96.70g	124%
Saturated Fat 79.40g	397%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 3350mg	146%
Total Carbohydrate 194.70g	71%
Dietary Fiber 22.10g	79%
Total Sugars 27.30g
Protein 39.60g	79%

Vitamin D 12IU	60%
Calcium 379mg	29%
Iron 22mg	123%
Potassium 3794mg	81%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 8.8%

Carbs: 43.1%