Thai Fragrant Vegetable Soup

Dive into the vibrant flavors of this Thai Fragrant Vegetable Soup, an aromatic and nourishing dish that’s as beautiful as it is delicious. Infused with the delicate notes of lemongrass, fresh ginger, and creamy coconut milk, this soup is the perfect balance of spicy, tangy, and savory. Packed with colorful vegetables like carrots, red bell pepper, zucchini, and mushrooms, it’s a feast for the senses and a boost of wholesome nutrition. Enhanced with red curry paste for a bold kick and finished with fresh cilantro, green onions, and a splash of lime juice, this one-pot wonder is perfect on its own or served over jasmine rice or rice noodles. With a prep time of just 15 minutes, it’s an easy dinner option that will transport your taste buds straight to Thailand. Ideal for vegan and gluten-free diets, this recipe is a must-try for anyone seeking an exotic, restaurant-quality soup at home!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 2 pieces lemongrass stalks, trimmed and smashed
• 1 tablespoon fresh ginger, peeled and grated
• 3 pieces garlic cloves, minced
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 14-ounce can coconut milk
• 2 medium carrots, peeled and sliced
• 1 large red bell pepper, thinly sliced
• 1 medium zucchini, diced
• 1 cup mushrooms, sliced
• 2 cups baby spinach
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 0.25 cup fresh cilantro, chopped
• 2 pieces green onions, sliced
• 2 cups optional cooked jasmine rice or rice noodles

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the smashed lemongrass stalks, grated ginger, and minced garlic. Sauté for 1-2 minutes until aromatic.

Step 3

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

Step 4

Pour in the vegetable broth and coconut milk, stirring to combine.

Step 5

Bring the mixture to a gentle simmer, then add the carrots, red bell pepper, zucchini, and mushrooms.

Step 6

Allow the vegetables to cook for about 10 minutes, or until tender but still vibrant.

Step 7

Stir in the baby spinach and cook for an additional 2 minutes, until wilted.

Step 8

Remove the lemongrass stalks and discard them.

Step 9

Stir in the lime juice and soy sauce, adjusting the seasoning to taste.

Step 10

Ladle the soup into bowls and garnish with fresh cilantro and green onions.

Step 11

Optional: Serve with cooked jasmine rice or rice noodles on the side or added to the bowls for a heartier meal.

Nutrition Facts

Serving size	2736.6 grams (2736.6g)

Amount per serving	% Daily Value*
Calories	1709

Total Fat 41.10g	53%
Saturated Fat 25.90g	130%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 3645mg	158%
Total Carbohydrate 298.40g	109%
Dietary Fiber 29.50g	105%
Total Sugars 64.80g
Protein 47.00g	94%

Vitamin D 14IU	70%
Calcium 455mg	35%
Iron 13mg	74%
Potassium 4445mg	95%

*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: 21.1%

Protein: 10.7%

Carbs: 68.1%