Words cannot express my delight in the fact that as of late, the weather here has cooled down by a few degrees. No joke! I went outside last night and got a few goosebumps! Be still my icy heart. I am 100% one of those people who will use this as an excuse to break out my fall sweaters and boots in 70 degree weather! What better way to celebrate this miniscule shift in weather than with a hot, comforting bowl of soup?!
Healthy, vegan soup at that. This simple Thai-inspired coconut curry soup brings together fresh ingredients in a rich, spicy, and comforting bowl of noodles, crisp veggies, and tons of flavorful toppings. There are tons of veggies hiding in these photos! I swear!
Vegetable stock is infused with lemongrass, thickened with coconut milk, and warmed up with red curry paste and chili oil. I used carrots, bell pepper, sugar snap peas, mushrooms, garlic, and bok choy for the bulk of the soup along with some thin rice noodles. For toppings I used fresh cilantro and scallions, bean sprouts, crushed peanuts, tons of lime, and fiery red jalapeño.
The result was a spicy, mildly sweet, and savory bowl of comfort that was so enticing, Simon—my pickiest food critic—went back for seconds! You could easily add in some protein if you don’t want to go vegan; sea bass, chicken, or shrimp would all be wonderful in here! But every now and then I like to take a break from meat and load up on vegetables! This recipe is perfect for an easy weeknight dinner and perfect cold-weather food for the upcoming months.
Tip: I had some leftover vegetable stock from another recipe and you can find my go-to method here. I would leave out the parmesan cheese rind for this recipe however… To deepen the flavor profile I simmered some fresh lemongrass, ginger, and leeks in the stock I had on hand. In about 20 minutes I had a nice infusion of all these flavors. This is especially helpful if you decide to use a store-bought stock. A quick simmer with some aromatics makes a big difference!
With fall just around the corner I see plenty of soups and stews in my future! What are some of your go-to fall and winter soup recipes? Leave comments below!
- 10 oz. rice noodles cooked according to package instructions
- 6 Cups vegetable stock
- 2 stalks fresh lemongrass, cut into thirds
- 1 inch chunk of ginger, peeled
- 1 small leek, rinsed very well and halved
- 2 Tbsp. coconut oil
- 6 cloves garlic, minced
- 4 Tbsp. red curry paste
- 1-2 Tbsp. chili paste (like Sambal Oelek)
- 2 14.5 oz. cans coconut milk
- 2 Tbsp. brown sugar
- 2 large carrots, sliced
- 8 oz. sugar snap peas
- 8 oz. sliced mushrooms
- 2 red bell peppers, sliced
- 1 lb. baby bok choy
- Topping Suggestions
- Crushed peanuts
- Bean sprouts
- Sliced jalapeño
- Lime wedges
- Fresh cilantro or basil
- Sriracha or other hot sauce
- Bruise lemongrass with the back of your knife to help release oils.
- In a large pot simmer vegetable stock with lemongrass, ginger, and leek for about 20 minutes.
- Remove solids and set aside.
- In another pot heat coconut oil over medium heat. Sauté garlic for a few minutes.
- Add in curry paste and chili paste and cook for another minute.
- Pour in coconut milk and stir until curry paste is dissolved.
- Add in all your vegetables and vegetable stock. Simmer for about 10-15 minutes until vegetables are tender but crisp. Don't overcook!
- Note:If you use room temperate stock straight from the can or box it may taker longer to reach a simmer and cook the vegetables!
- To serve, fill bowls with rice noodles and fresh baby bok choy leaves (the leaves will cook in the hot broth).
- Ladle in soup and top with sprouts, green onion, cilantro or basil, and crushed peanuts. Serve with hot sauce and lime.