Vegan Thai Coconut Soup
Today I wanna show you how to make a Vegan Thai Coconut Soup, an easy and simple recipe.
Sometimes, we all crave something different to break the routine.
It’s easy to fall back on familiar recipes like vichyssoise, zucchini cream, gazpacho in summer, or a comforting chicken noodle soup in winter.
While these classics are reliable and tasty, adding variety to your weekly menu can make mealtime more enjoyable and prevent boredom in the kitchen.
One exciting and easy-to-prepare option is this Vegan Thai Coconut Soup.
This soup is full of vibrant flavor, has a beautiful golden-orange color, and delivers just the right amount of spice. It’s aromatic, satisfying, and perfect for any season.
Why You Should Try This Vegan Thai Soup?
I use to make this Thai-style coconut soup with simple, accessible ingredients you can find in almost any supermarket.
Its creamy base is coconut milk, and the soup is seasoned with bold Thai red curry paste, fresh ginger, garlic, turmeric, and a touch of salt.
Pumpkin adds a naturally rich texture to the soup. It enhances the color, taste, and body of the soup, making it even more comforting.
One of the best parts? This recipe is entirely plant-based, dairy-free, and gluten-free, making it suitable for vegan diets and those with lactose intolerance or gluten sensitivity.
Coconut milk is an ingredient to take into account in our diet, in moderation it can bring us great benefits.
Coconut Milk: Key Ingredient and Its Benefits
Coconut milk plays a central role in this recipe. It not only adds a rich, velvety texture but also offers several nutritional benefits:
- Lactose-free: Suitable for people who are lactose intolerant.
- Low in sugars: Contains only about 2% sugar and no glucose or fructose.
- Moderate in protein: Around 2.3g per 100g.
- High in healthy fats: About 24g of fat per 100g, 21g of which are saturated. However, these fats are easily metabolized into energy rather than stored.
- Rich in minerals: Includes potassium, phosphorus, selenium, and chromium.
- Contains lauric acid: Known for its antibacterial and antiviral properties.
- Good source of B vitamins.
- Provides about 230 calories per 100g.
Coconut milk is rich in lauric acid, a Natural antibacterial and antiviral, low in carbohydrates and sugars.
While it’s high in saturated fats, coconut milk can be part of a healthy diet when consumed in moderation.
Other Ways to Use Coconut Milk
If you buy a can of coconut milk and wonder how to use the rest, here are some ideas:
- Use it as a base for curries (with chicken, shrimp, or tofu).
- Mix into smoothies or fruit-based ice creams for a creamy consistency.
- Chill and separate the cream to make a whipped coconut topping for desserts.
- Add a splash to your coffee for a tropical twist.
What Makes This Soup Special
- It’s different: This soup is exotic and inspired by Thai cuisine, adding an international touch to your meals.
- It’s visually appealing: Its warm color and garnish make it look as good as it tastes.
- It’s filling: A small serving is often enough to satisfy hunger.
- It’s easy to make: No complex steps, just simple ingredients and quick preparation.
- It’s flavorful and aromatic: Thanks to ginger, curry paste, garlic, and turmeric.
Vegan Thai Coconut Soup is also suitable for lactose intolerant people and it’s gluten-free and low in sugar
This Vegan Thai Coconut Soup is a must-try recipe if you’re looking to diversify your meals with something plant-based, flavorful, and easy to prepare.
With its combination of exotic spices and creamy texture, it’s a comforting soup you can enjoy all year round.
Don’t forget to save this recipe and share it with friends and family who love healthy, plant-based meals.
If you try it, let me know in the comments below!
If you liked this recipe, you might also be interested in:
Other recipes with pumpkin:
Sopa de Coco Thai
Ingredients
- 400 ml leche de coco
- 250 ml caldo de verduras (También puedes usar caldo de pollo)
- 0.5 cebolla
- 1 diente de ajo
- 150 gramos calabaza
- 1/2 tbsp pasta de curry rojo (10 gramos aproximadamente)
- 1/2 tsp cúrcuma
- 1/4 tsp jengibre en polvo Si tienes jengibre fresco mejor
- 1/2 tsp sal marina
- 1 tbsp aceite de coco
Instructions
- Lo primero que debes hacer es picar muy bien la cebolla y el diente de ajo, resérvalos.
- Prepara las especias , la sal y la pasta de curry, mide las cantidades y déjalo todo preparado.
- En una olla mediana echa el aceite de coco y sofríe a cebolla y el ajo, deja que se haga durante unos 5 minutos, con cuidado de que no se queme.
- Añade las especias, el jengibre, cúrcuma y la pasta de curry rojo, remueve y no dejes que se queme, añade el caldo.
- A continuación añade la leche de coco, remueve y deja hervir a fuego moderado durante 5 minutos.
- Y por último añade la calabaza en trocitos y deja que se cocine durante 20 minutos aproximadamente.
- Bate bien la sopa y prueba para ajustar el punto de sal.
- Deja templar y sírvela, decora con unas semillas de calabaza y coco rallado.
Notes
- Yo he añadido 10 gramos de pasta de curry rojo, ten en cuenta que es muy picante, si no lo toleras o te gusta más bien suave añade la mitad.
- Puedes añadir jengibre fresco en vez de jengibre en polvo, el aroma y sabor será más fresco.
- Si no tienes aceite de coco, usa aceite de oliva, no pasa nada, te va a salir igual de bueno.
- Yo he añadido caldo de verduras, pero también puedes usar un caldo de pollo.
CALABAZA, COCO, ENTRANTE, LOW CARB, SIN AZÚCAR, SIN GLUTEN, SIN HARINA, SIN LACTOSA, SOPA
Itziar
Que ganas de probarlo! Como el cocinillas aquí es mi pareja, le paso la receta, seguro que pilla la indirecta ; )
missblasco
Jajaja! No le va a costar mucho, es muy fácil, pero lo del picante lo tendréis que consensuar, que no se le vaya la mano, a mi ya me pasó y nos salían llamaradas de la boca 🙂 ¡Gracias por tu comentario!