Vegan Thai Lemongrass Coconut Curry Soup
A light and fresh soup with spiralized sweet potato, zucchini, and celery root vegetable "noodles".
Servings: 4
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 382kcal | Carbohydrates: 38g | Protein: 6g | Fat: 25g | Saturated Fat: 19g | Sodium: 1034mg | Potassium: 1078mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10394IU | Vitamin C: 29mg | Calcium: 140mg | Iron: 5mg