This Quick and Easy Thai Inspired Veggie Soup is bursting with flavor but not too spicy. This soup is one of my all-time favorites. The inspiration for this recipe came from Beth at Budget Bytes. I had this recipe pinned for over a year but with the ingredients she used it did not fit the way I eat so I decided to ketofy it. By swapping just a few ingredients I was able to get the nutrition more in line with what I needed. Look for full-fat, unsweetened coconut milk in a can. The cream will be semi-solid at the top and the “milk” is clear underneath. For this soup, I use the entire can, cream, and milk.
Red curry paste and coconut milk are a magical combination. In addition to making this wonderful soup, you can also simmer the cream from the top of the can with the curry paste and add some shrimp for an easy dish to serve over traditional or cauliflower rice. If you need another way to use the curry paste check out this Thai Peanut Zoodles recipe. It was the first time I tried zoodles and am hooked! This is written as a veggie soup. However, feel free to add some shredded chicken or toss a few shrimp in with a few minutes left to simmer, both would be yummy! Thank you for stopping by. If you know someone else who would like this recipe please share the love.
Shop for Quick and Easy Thai Inspired Veggie Soup (just click the links below)
YUHO Shirataki Konjac 8 Pack Inside, Vegan, Gluten Free, Fat-Free, Keto Friendly, Low Carbs
Red Boat Fish Sauce | Premium 40°N Fish Sauce made with just 2 ingredients in Vietnam
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Thai Soup
Ingredients
- 1 tablespoon oil
- 2 cloves garlic minced/grated
- 1 inch piece ginger grated
- 2 tablespoons red curry paste
- 1 medium turnip peeled and diced
- 1/2 small head cabbage halved again then sliced thin
- 1 pack shirataki noodles rinsed well and drained *optional*
- 4 cups stock
- 1 13 oz can coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons sweetener your choice, I used stevia
- 1/4 red onion sliced thin
- 1 handful cilantro
- 1 lime
- sriracha *optional*
Instructions
- Have all your ingredients cleaned, chopped, peeled, and cut ready so they are ready to go. Preheat a dutch oven or soup pot over medium heat and add the oil. Next add the grated ginger, garlic, and curry paste. Saute for 1 to 2 minutes. Do not burn the garlic.
- Add the diced turnip, sliced cabbage, shirataki noodles, and the stock. Bring to a simmer then reduce to low and simmer for 10 minutes.
- Add the coconut milk, fish sauce, and sweetener. Taste and adjust adding salt or more sweetener if desired.
- Serve in bowls and then top with thin sliced red onion, cilantro, a squeeze of lime and hot sauce if desired. Enjoy!
I have never had anything like this but sounds and looks wonderful!!
I love the combination of ingredients, I might add quite a bit of the Siracha to add extra heat. Thanks for sharing!
I love Thai red curry and coconut milk. This veggie soup is right up my ally. Love it! Keeping this recipe on hand.
This recipe looks great! I am a huge fan of spicy Thai flavors in soup, because I really like a bold flavor profile when it comes to soups. Go big or go home, right?
We love Thai food and this looks like a healthy and easy soup. Thanks for sharing.
I love making curry sorts of dishes. I love the combination of curry and coconut as well! YUM!
This is such a great idea! I adore Thai red curry and always make it with a lot of sauce! Have got to try this!