Vegan Recipes
Thai Coconut Curry Soup

Here’s a recipe for Vegan Thai Coconut Curry Soup:
Ingredients:
- 2 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 can (15 oz) chickpeas, rinsed and drained
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until softened, about 5 minutes.
- Add the sliced bell peppers and zucchini to the pot and cook for 5-7 minutes or until slightly tender.
- Add the chickpeas, vegetable broth, coconut milk, red curry paste, soy sauce, and maple syrup to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
- Stir in the lime juice and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh cilantro.
Enjoy your delicious and flavorful vegan Thai coconut curry soup! This soup is perfect for a satisfying meal that’s packed with veggies and bold flavors. It can be served with rice or crusty bread for a complete meal.