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This vegan Thai lemongrass coconut curry soup is a light and fresh soup with spiralized sweet potato, zucchini, and celery root vegetable “noodles”.
Despite all the ingredients we have in here, this Thai-inspired vegan coconut soup is actually really easy to make. Cooking with Thai flavors is a fairly recent discovery of mine, but I can’t seem to get enough. I’m often late to the party, but it’s better late than never!
I just love the creamy magic that coconut milk adds to dishes (especially vegan ones!).
If this recipe appeals to you, you may also like my vegan Thai sweet potato curry recipe (it’s quite similar) or my 15 minute Thai green curry soup.
Ever since I got my spiralizer last Christmas, I’ve been cooking up a storm with it. I hadn’t yet tried making a Thai soup with spiralized noodles, so here we are! Noodles in soup are wonderful in general, and you can feel good about having low-carb veggie “noodles”.
I chose sweet potatoes, zucchini, and celery root. Sweet potatoes and Thai-inspired flavors just go so well together, and sweet potatoes are a popular spiralizer choice, so it was a no-brainer to go with those.
Celery root (celeriac) is often overlooked in cooking, but it adds a nice and fresh if slightly earthy flavor that’s (surprise!) similar to celery. Don’t be intimidated by its “hairy” outside. You can simply use a knife to cut away the outer layer to reveal its smooth inside. It then spiralizes easily.
I really liked this Thai-inspired red curry soup and would have happily eaten more of it, but my husband actually called dibs on the leftovers and texted me from work about how much he was enjoying them. I’d say that makes a recipe a winner. 😛
I know it’s warm outside, but this soup really hits the spot. It’s light enough that it works for the summer weather. It’s also a perfect way to warm up if you spend a lot of time in an air-conditioned office like I do. Or save it for winter!
In case you were wondering, this is the spiralizer I used to make this soup.
Want even more spiralizer recipes? Try my vegan cashew lime zoodles, my grilled chili lime shrimp zoodles, or my spiralized Thai salad recipe.
Will you make this vegan Thai curry soup? Let me know in the comments below!
Vegan Thai Lemongrass Coconut Curry Soup
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons fresh lemongrass finely chopped
- 1/2 medium onion chopped
- 1 teaspoon fresh ginger grated
- 3-4 cloves garlic minced
- 3.5 cups vegetable broth or water (see note)
- 3 heaping tablespoons Thai red curry paste
- Juice of 1/2 lime + lime wedges for serving
- 1 medium sweet potato peeled & spiralized on medium setting
- 1 medium zucchini spiralized on medium setting
- 1 small celery root (celeriac) peeled & spiralized on medium setting
- 1 (13.5 ounce) can full fat coconut milk
- Salt & pepper to taste
- Handful fresh basil torn
- Fresh cilantro chopped, to taste (optional)
Instructions
- Chop the lemongrass and onion. Spiralize the sweet potato, zucchini, and celery root.
- Add the olive oil to a pot on medium-high heat. Sauté the lemongrass, onion, and ginger for 5 minutes, stirring occasionally.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the vegetable broth, curry paste, and lime juice. Stir until combined.
- Add the spiralized sweet potato, zucchini, and celery root. Cover the pot with the lid slightly ajar and cook for 5 minutes.
- Stir in the coconut milk and cook for an additional 5 minutes. Season with salt & pepper and add the fresh basil and cilantro (if using).
- Serve soup with an extra wedge of lime on the side.
Notes
- You can do a combination of vegetable broth and water or a stock cube and water if needed. If you're not vegetarian, you could instead use chicken broth.
- How to prep the lemongrass: Cut the dry ends off the stalk, then use your hands to peel the tough outer "shell" of the stalk. Discard that outer shell. Use a knife to slice the newly revealed inner stalk. You can then easily chop those slices up finely.
- I keep my ginger in the freezer. It's very easy to grate when frozen. I grate it straight into the pan.
- I use Thai Kitchen red curry paste in this recipe. It's vegan. Some others contain fish ingredients so just make sure to read the label if that's an issue.
- I use the Paderno 4-Blade Spiralizer.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m having a hard time finding lemongrass and celery root at the grocery store. Where can I get these items or are there any substitutions I could use? I want to go vegan and this will be my first attempt lol. Please Help!
Hi! It’s possible that your grocery store doesn’t carry those items or they’re out of them. I would definitely ask someone who works there to point you in the right direction as every store varies in what they carry. Sometimes celery root is labeled as “celeriac”. Lemongrass can easily be found at Asian markets, but I’ve also seen plenty of regular grocery stores carry it too. You could probably get away with using lemongrass paste if you can find it – that is always an option too.
Somehow my 7 year old who claims she dislikes zucchini and sweet potatoes devoured them when in noodle-form in this delicious recipe! I cut back on the broth quite a bit for more of a “saucy noodle” dish. Yum!
That’s awesome! So glad the little one enjoyed it too. Thank you for leaving a review!