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