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Spicy Coconut Thai Curry Soup

This Spicy Thai Coconut Curry Soup (Vegan!) is the perfect weeknight meal. It is packed with veggies, healthy fats, and a ton of flavor! It’s ready in 30-minutes and is great for meal-prep throughout the week.

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 15 Carbs 25 Protein 11
Yield 6 servings 1x

Ingredients

  • 1.5 tablespoons coconut oil
  • 1 large sweet potato, peeled and chopped
  • 4 large carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 1 large red pepper, finely stripped
  • 5 tablespoons red curry paste
  • salt, to taste
  • 4 cups, broth (any kind)
  • 1 15 oz. can full-fat coconut milk
  • 1/2 tablespoon sriracha (or more, to taste)
  • 2 tablespoons diced green onion
  • 2 tablespoons chopped cilantro
  • 1 lime, juiced
  • salt, to taste
  • 8 oz. frozen green peas

Optional Toppings

  • 1/4 cup cooked brown rice (per serving)
  • chopped jalapenos
  • fresh cilantro, chopped
  • green onions, chopped

Instructions

  1. Heat coconut oil in a large pot over medium/high heat.
  2. Add sweet potatoes and carrots. Let cook for 7-10 minutes, stirring occasionally.
  3. Then, add garlic, onion, and red pepper. Cook for 2-3 minutes.
  4. Place the rest of the ingredients (except peas) into the pot and bring to a boil.
  5. Turn the heat to low, add peas, and let simmer for 10-15 minutes.
  6. Remove from heat and serve with cilantro, green onion, jalapeño, and rice (optional). Enjoy!

Nutrition Facts

Serving Size: 1/6 Calories: 282 Sugar: 11 Sodium: 3039 Fat: 15 Carbohydrates: 25 Fiber: 6 Protein: 11
Author: Lee HershCategory: LunchMethod: Stove-TopCuisine: Thai

Keywords: Thai Curry Soup

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