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Vegan Coconut Thai Curry Soup

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Ingredients

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  • 2 cloves garlic
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp Thai red curry paste
  • 2 medium size parsnips
  • 1 bunch bok choy
  • 1 red bell pepper
  • 4 cups vegetable broth + 2 cups water
  • 1 can coconut milk
  • 1 medjool date
  • 4 oz. vermicelli rice noodles
  • Himalayan Sea Salt
  • GARNISHES (optional)
  • green onion
  • 1 lime
  • Handful fresh cilantro
  • Sriracha to taste

Instructions

  1. Prepare the vegetables for the soup, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the parsnips into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red bell pepper and roughly chop the cilantro.
  2. Add coconut oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
  3. Add the diced parsnip and chopped bok choy stalks to the pot (save the leafy green ends for later), sauté for 2 minutes, then add your vegetable broth.
  4. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the parsnips are tender.
  5. Once the parsnips are tender, add the coconut milk, dates, and half of the red bell pepper + 1 tablespoon of thai curry paste to a high speed blender. Blend until smooth and add to the soup.
  6. Stir, taste, and adjust if needed. Finally, add the bok choy greens and the other half or sliced red bell pepper and let them wilt in the hot soup.
  7. Allow a few minutes to cool and add in your vermicelli rice noodles + 2 cups of water. Let it sit for 10 minutes, noodles will become soft and ready to serve.
  8. Serve warm and topped with green onion, lime, cilantro, and/or sriracha sauce. Enjoy!

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