Best Thai Spicy Soup Vegan Recipes

SPICY THAI CURRY CORN SOUP

SPICY THAI CURRY CORN SOUP image

Spicy Thai Curry Corn Soup with coconut milk is a combination of simple, delicious flavors that come together for a delicious vegan meal ready in about 30 minutes!

Provided by Julie | The Simple Veganista

Categories Entree

Time 30m

Number Of Ingredients 16

Ingredients

1 tablespoon sesame or coconut oil (or 1/4 cup water for water saute)
1 small onion, chopped
2 cloves garlic, chopped
1-inch knob of ginger, peeled and grated or minced
4 ears of corn, cut off the cob
3 celery stalks (leaves ok too), diced
1 red bell pepper, diced
5 - 8 oz. mushrooms (shiitakes or cremeni), sliced
3 - 4 teaspoons yellow curry powder
1 teaspoon red pepper flakes, or to taste
1 can (15 oz) coconut milk, full or low fat
2 cups unsweetened almond milk (or plant milk of choice)
1 cup water or vegetable broth, plus more as needed
juice of 1 lime
large handful spinach, chopped if needed
salt + pepper, to taste

Steps:

Prep: Have all the veggies chopped, diced, and ready to go.
Saute: Heat oil in a large pot over medium-high heat and saute onions until translucent, about 5 minutes. Add the garlic and ginger, saute 1 minute more. Add the corn, celery, bell pepper, and mushrooms, cook 3 - 4 minutes.
Simmer: Pour in the coconut milk, unsweetened non-dairy milk, water, curry powder, red pepper flakes, salt & pepper to taste, and cook on medium heat for 10 minutes or until heated through.
Add spinach + lime: Add lime juice and spinach, and cook until wilted to your liking. Test for flavors adding more spices if desired.
Serve with lime wedges and cilantro if you like.
Serves 4 - 6
Leftovers can be stored in the refrigerator for up to 5 - 6 days. For longer storage, freeze for up to 2 - 3 months. Let thaw before reheating.

Nutrition Facts : Calories 276 calories, Sugar 17.1 g, Sodium 347 mg, Fat 7.7 g, SaturatedFat 2.1 g, TransFat 0.1 g, Carbohydrate 44.1 g, Fiber 10.5 g, Protein 17.2 g, Cholesterol 8.5 mg

SPICY THAI VEGETABLE SOUP

Spicy Thai Vegetable Soup image

A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.

Provided by Krista

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h30m

Yield 12

Number Of Ingredients 20

Ingredients

1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
¼ cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
¾ cup plain yogurt
fresh cilantro, for garnish

Steps:

Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 21.4 g, Cholesterol 0.9 mg, Fat 7.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 748.7 mg, Sugar 5.4 g