Thai Curry Vegetable Soup

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Sweet Pea Living | Thai Curry Vegetable Soup | Whole30 | Paleo | Low Carb

Since my husband and I agreed to eat less meat, I have been on the lookout for new meatless meals to try out. Ashley’s Thai Red Vegetable Curry Soup caught my eye as a fun and flavorful vegetarian weeknight meal. I changed Ashley’s recipe to fit our preferences and what was in our fridge. She has so many great recipes on her blog and I highly encourage you to check out her site!

IMG_0256 Logo

As I’m sure many of you can relate, my greatest challenge with meatless meals is making sure that they are filling enough that we don’t go to bed hungry! This mix of vegetables provides enough protein, fiber and flavor that we felt stuffed. The crisp vegetables and spicy broth are the perfect combination–I promise that you won’t miss the meat!

IMG_0261 Logo

I didn’t add the buckwheat soba noodles to this dish out of necessity, but instead because I thought they would make an exciting addition to the meal. My friend gave me a Whole Foods gift card for Christmas and I thought that the Soba Noodles would provide the perfect, nutty flavor for this soup (thanks, Jeorganne)! Leave them out or keep them in, it’s completely up to you!

IMG_0262 Logo

Doesn’t that just look beautiful? I highly encourage you to try out this dish. As always, let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram! Enjoy!

IMG_0260 Logo

Thai Curry Vegetable Soup


AuthorSweet Pea LivingDifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

INGREDIENTS
 1 tbsp coconut oil
 1 white onion, diced
 1 tsp ginger, grated
 2 tbsp garlic, minced
 4 oz Thai Kitchen Red Curry Paste
 ½ purple cabbage, shredded
 1 head of broccoli, cut into florets
 3 cups carrots, shredded
 10 oz snap peas, trimmed
 5 oz can water chestnuts
 14 oz can coconut milk
 14 oz can coconut cream
 2 cups cups water
 2 cups cups chicken stock
 3 tsp coconut aminos
 1 tsp paprika
 2 tbsp Huy Fong Foods Sambal Oelek Ground Fresh Chili Paste
 juice of 1 lime
 9.50 oz Hakubaku Organic Soba Noodles
GARNISH
 Sriracha sauce

INSTRUCTIONS
1

Melt coconut oil in large stock pot over medium heat.

2

Add the onions and saute for 5 minutes, or until soft.

3

Add the ginger, garlic and curry paste. Stir, then heat for 30 seconds.

4

Add the cabbage, broccoli, carrots, coconut milk, coconut cream, water, chicken stock, coconut aminos, paprika, chili paste and lime juice. Mix well and cook with lid on medium-high heat for 15 minutes, or until vegetables soften.

5

Add the snap peas, water chestnuts, and soba noodles. Cook for 5 minutes, then turn heat off and allow to cool.

6

Serve in bowls and garnish with Sriracha if desired.

Ingredients

INGREDIENTS
 1 tbsp coconut oil
 1 white onion, diced
 1 tsp ginger, grated
 2 tbsp garlic, minced
 4 oz Thai Kitchen Red Curry Paste
 ½ purple cabbage, shredded
 1 head of broccoli, cut into florets
 3 cups carrots, shredded
 10 oz snap peas, trimmed
 5 oz can water chestnuts
 14 oz can coconut milk
 14 oz can coconut cream
 2 cups cups water
 2 cups cups chicken stock
 3 tsp coconut aminos
 1 tsp paprika
 2 tbsp Huy Fong Foods Sambal Oelek Ground Fresh Chili Paste
 juice of 1 lime
 9.50 oz Hakubaku Organic Soba Noodles
GARNISH
 Sriracha sauce

Directions

INSTRUCTIONS
1

Melt coconut oil in large stock pot over medium heat.

2

Add the onions and saute for 5 minutes, or until soft.

3

Add the ginger, garlic and curry paste. Stir, then heat for 30 seconds.

4

Add the cabbage, broccoli, carrots, coconut milk, coconut cream, water, chicken stock, coconut aminos, paprika, chili paste and lime juice. Mix well and cook with lid on medium-high heat for 15 minutes, or until vegetables soften.

5

Add the snap peas, water chestnuts, and soba noodles. Cook for 5 minutes, then turn heat off and allow to cool.

6

Serve in bowls and garnish with Sriracha if desired.

Thai Curry Vegetable Soup

Thai Curry Vegetable Soup

13 thoughts

Leave a Comment