Creamy Coconut Vegetable Soup Recipe

A vibrant and creamy Thai-inspired coconut soup filled with fresh vegetables and bold flavors—perfect for a light yet satisfying meal. If you love bold flavors and are craving a delicious soup, this recipe is just what you need!

 Creamy Coconut Vegetable Soup Recipe

 Ingredients:

• 1 can (13.5 oz)  coconut milk – unsweetened
• 2 tablespoons olive oil
• 1 small yellow or white onion, diced
• 3 cups fresh spinach
• 1 cup shredded carrot
• 1 cup boiling water
• 1 garlic clove, minced
• 2 tablespoons green Thai curry paste
• 1 ½ teaspoons vegetable bouillon
• ¼ cup white wine
• Optional: Red chili pepper flakes, for spice
• Optional: 1 lime, reserve the juice

 Method:

1. In a medium saucepan, heat the olive oil over medium heat.  Add the garlic and onion and saute until transparent.
2. Add the green Thai curry paste and whisk to combine into a smooth paste.
3. Pour in the coconut milk and white wine. Stir and cook for 1 minute.
4. Add the spinach, shredded carrot, and fresh ginger. Cook for another 1–2 minutes until the spinach begins to wilt.
5. Stir in the vegetable bouillon and boiling water.
6. Bring the soup to a slow boil, then reduce heat to low and simmer for about 8  minutes, or until vegetables are tender.
7. Remove from heat and allow the soup to cool slightly. Serve warm with our fresh pita bread.
8. Optional: Stir in red pepper flakes for added heat. You can squeeze lime juice over the soup for added flavor!

 Tips:

You can add a variety of vegetables to this soup! Try including broccoli or bell peppers for extra flavor. This dish pairs wonderfully with our pita bread recipe!

Kali Orexi!