One of my top 5 favorite food cuisines is Thai and I always order a bowl of Shrimp Coconut Curry Soup! Being that I have been strictly plant-based since November, I am always thinking of recipes to make at home that are not your average, boring vegan meals. With that being said, I thought I would try my hand at a Spicy Thai Coconut Curry Soup recipe for dinner and it was pretty tasty!
Here are the ingredients that you'll need:
- 20 mushrooms, sliced
- 3 Garlic Cloves, minced
- 1 nub of Ginger, minced
- 1/2 Red Bell Pepper, diced
- 1 Lemongrass stalk, cut in thirds
- 3 tbs Olive Oil
- 2 tbs of Red Curry Paste (I purchased Bright brand, found at my local Farmer's Market)
- 3 cups of Veggie Broth
- 1 cup of Coconut Milk
- 1 tbs Coconut Palm Sugar
- 3 tsp Braggs Aminos (or Soy Sauce)
- 1 cup Spinach, chopped
- Fresh Cilantro
- Seasonings: Garlic Salt, Garlic Powder, Onion Powder, Red Pepper Flakes
In a large pot, season and saute your mushrooms, garlic cloves, ginger, red bell pepper and lemongrass in olive oil. Once your veggies are cooked, stir in the red curry paste and cook for another minute or two. Then add your vegetable broth, coconut milk, sugar and aminos (or soy sauce). Bring to a boil, lower heat and simmer for about 10 minutes. Lastly, add and stir in your spinach and cilantro. Once finished cooking, serve and enjoy!
*Optional ingredients: I served my soup over brown rice, for a more hearty meal. You may also opt to add fried tofu.