I am the broth queen. The lover of soups. It doesn’t matter what the weather is, I will eat soup. One blistery hot day after the gym, I needed something creamy, spicy and savory for dinner. All I could think about was coconut curry which is one of my specialties in my household. It seemed a bit too heavy. I immediately imagined this delicious Thai coconut curry soup recipe packed with veggies and ladled over zucchini noodles. That was it, and even though it was 84 degrees outside, mama needed this soup.
I found a pretty spot-on recipe from the incredibly inspiring 40 Aprons, which took no time at all for me to keto-veganize. After making the first batch I also realized that there was simply not enough broth to satisfy me. Even with the subbing, omitting and adjusting, this soup will be a household staple.
Since I got this Handheld Spiralizer life is reasier when I want zoodles! I have a zoodle dish in minutes. I have this Spiralizer 5-Blade Vegetable Slicer which is incredible and is a great option that may need an option that is less work! Either of these will work for this dish!
- 4 tbsp. coconut oil
- 1 medium onion
- 4 cloves garlic
- 10 slices of fresh ginger, ¼" thick
- 4 tbsp. red Thai curry paste
- 6 cups veggie broth
- (1) 13.5 oz. can Native Forest Organic Classic Coconut Milk or coconut milk in your pantry!
- 1 red bell pepper, halved, seeds removed and cut into slices
- 8 oz. white mushrooms
- 2 cups cauliflower florets
- 3-4 tbsp. fresh lime juice
- 1 Tbsp Vegan Fysh Sauce
- 3 green onions, sliced on bias
- ¼ c. cilantro, chopped
- 2 large zucchinis, spiralized (I use this Handheld Spiralizer or this countertop Spiralizer 5-Blade Vegetable Slicer if you need to make your zoodles at lightening speed!)
*See Meg’s notes
1. In a large sauce pan over medium high heat, melt coconut oil. Add onion, garlic, ginger, and curry paste. Stir often for 5-7 minutes until the onions begin to soften.
2. Add veggie broth and bring to a boil. Reduce heat to simmer for 20 minutes.
3. Pull mixture from the stove and pour through strain over bowl. Discard the aromatics and return broth to the saucepan. Add coconut milk, whisking into the broth. Once incorporated, add bell pepper, mushrooms and tofu (optional). Simmer over medium heat until red pepper is softened, about 15 minutes.
4. Add Vegan Fysh Sauce , lime juice and stir to combine. You may add more or less of either to taste.
5. Spiralize zucchini and place in the bottom of bowl, then ladle hot soup over "zoodles". Serve with garnish of cilantro and green onions.
*Notes from Meg:
Many of the ingredients, like lemongrass, are not always available. Because I want these recipes to strive for accessibility by all, or most, I left this ingredient out of the blog recipe. You can check out 40 Aprons' original post here to see, 1). her amazing blog, and 2). what changes I made to the recipe.
You also probably noticed that I didn’t include a protein. This is your journey. What would you like your protein to be? Tofu? Hemp seeds? Beyond Meat Chicken Strips? This is your choice! How you keto may not be that same as how someone else ketos and that is okay. Choose your own adventure, friend.
Did you make this recipe? How did you enjoy it?
I'd love to hear your thoughts in the comments!
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