This vegan Thai lemongrass coconut curry soup is a light and fresh soup with spiralized sweet potato, zucchini, and celery root vegetable “noodles”.
Cooking with Thai flavors is actually a fairly recent discovery of mine, but I can’t seem to get enough. I’m often late to the party, but it’s better late than never! I especially love the creamy magic that coconut milk adds to dishes.
Ever since I got my spiralizer last Christmas, I’ve been cooking up a storm with it. I hadn’t yet tried making a Thai soup with spiralized noodles, so here we are! Noodles in soup are wonderful in general, and you can feel good about having low-carb veggie “noodles”.
I chose sweet potatoes, zucchini, and celery root. Sweet potatoes and Thai flavors just go so well together, and sweet potatoes are a popular spiralizer choice, so it was a no-brainer to go with those. Celery root (celeriac) is often overlooked in cooking, but it adds a nice and fresh if slightly earthy flavor that’s (surprise!) similar to celery. Don’t be intimidated by its “hairy” outside. You can simply use a knife to cut away the outer layer to reveal its smooth inside. It then spiralizes easily.
I really liked this Thai red curry soup and would have happily eaten more of it, but my husband actually called dibs on the leftovers and texted me from work about how much he was enjoying them. I’d say that makes a recipe a winner. 😛
I know it’s warm outside, but this soup really hits the spot. It’s light enough that it works for the summer weather. It’s also a perfect way to warm up if you spend a lot of time in an air-conditioned office like I do.
This is the spiralizer I used to make this vegan Thai soup.
Vegan Thai Lemongrass Coconut Curry Soup
A light and fresh soup with spiralized sweet potato, zucchini, and celery root vegetable "noodles".
- 1 tablespoon olive oil
- 2 tablespoons fresh lemongrass, finely chopped
- 1/2 medium onion, chopped
- 1 teaspoon fresh ginger, grated
- 3-4 cloves garlic, minced
- 3.5 cups vegetable broth or water (see note)
- 3 heaping tablespoons Thai red curry paste
- Juice of 1/2 lime + lime wedges for serving
- 1 medium sweet potato, peeled & spiralized on medium setting
- 1 medium zucchini, spiralized on medium setting
- 1 small celery root (celeriac), peeled & spiralized on medium setting
- 1 (13.5 ounce) can full fat coconut milk
- Salt & pepper, to taste
- Handful fresh basil, torn
- Fresh cilantro, chopped, to taste (optional)
- Chop the lemongrass and onion. Spiralize the sweet potato, zucchini, and celery root.
- Add the olive oil to a pot on medium-high heat. Sauté the lemongrass, onion, and ginger for 5 minutes, stirring occasionally.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the vegetable broth, curry paste, and lime juice. Stir until combined.
- Add the spiralized sweet potato, zucchini, and celery root. Cover the pot with the lid slightly ajar and cook for 5 minutes.
- Stir in the coconut milk and cook for an additional 5 minutes. Season with salt & pepper and add the fresh basil and cilantro (if using).
- Serve soup with an extra wedge of lime on the side.
You can do a combination of vegetable broth and water or a stock cube and water if needed. If you're not vegetarian, you could instead use chicken broth.
How to prep the lemongrass: Cut the dry ends off the stalk, then use your hands to peel the tough outer "shell" of the stalk. Discard that outer shell. Use a knife to slice the newly revealed inner stalk. You can then easily chop those slices up finely.
I keep my ginger in the freezer. It's very easy to grate when frozen. I grate it straight into the pan.
I use Thai Kitchen red curry paste in this recipe. It's vegan. Some others contain fish ingredients so just make sure to read the label if that's an issue.
I use the Paderno 4-Blade Spiralizer.
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