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Name: Thai Coconut Vegetable Soup
Prep time: 12 min
Total time: 33 min
Yield: 4 servings
Ingredients: 15 ml coconut oil; 1 medium brown onion, finely diced; 3 garlic cloves, finely minced; 20 g fresh ginger, peeled and finely grated; 3 tbsp Thai red curry paste; 1 tsp ground cumin; 1 tsp ground turmeric; 400 ml canned full-fat coconut milk; 800 ml vegetable stock; 15 ml soy sauce; 10 g light brown sugar; 200 g butternut squash, peeled and cut into 2 cm cubes; 150 g broccoli, cut into small florets; 1 red bell pepper, cut into 1 cm strips; 100 g baby spinach leaves; 30 ml fresh lime juice; 3 g fine sea salt; 200 g dried rice vermicelli noodles; 1000 ml boiling water, for soaking noodles, discarded; 20 g fresh coriander leaves; 1 red chilli, thinly sliced; 4 lime wedges; 20 ml canned full-fat coconut milk, for drizzling

Thai Coconut Vegetable Soup

A vegan coconut curry broth packed with squash, broccoli, and rice noodles.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Thai Coconut Vegetable Soup

A vegan coconut curry broth packed with squash, broccoli, and rice noodles.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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