Thank you to my friends at Nasopure for sponsoring this Spicy Coconut Soup Recipe post. As always, all opinions are 100% my own.
This Spicy Coconut Soup Recipe is perfect when you’re feeling under the weather or just want a comforting meal. It’s vegan, gluten-free, and quick to make.
Whenever I’m craving soup, I head to my local Thai restaurant and order their delicious veggie coconut soup.
It’s creamy and comforting, and the spices make me feel better when I have a cold or sinus issues.
Unfortunately, my nasal problems occur more frequently than I would like.
Do you suffer from sinusitis or seasonal allergies? I sure do.
That’s why I was so excited when Nasopure sent me their nasal wash kit to try.
Maybe you’re wondering what this has to do with cooking and recipes. Well, I find it very difficult to cook or enjoy food if I can’t taste it because my nose is stuffed up. It’s no wonder spicy foods seem appealing when you’re congested.
And I always turn to foods like this Spicy Coconut Soup Recipe when I have a sinus infection.
But the last time I had to see the doctor for a sinus infection, he told me I needed to use a neti pot to clean my nasal passages.
However, try as I might, I just couldn’t do it. I felt like I was drowning when I attempted to use it. And the solution would go down my throat. It was terrible!
So I admit I was a little nervous to try the Nasopure system the first time.
But guess what?
I was successful the very first time I tried it!
It was so easy! I read the directions and didn’t have any problems. Plus it didn’t feel uncomfortable or give me the sense I was drowning.
And the folks at Nasopure have been kind enough to let me host a giveaway so you can try their products, too!
10 winners total will receive the following: 3 Sampler Kits, 1 Little Sampler Kit, 1 Personal Refill Kit, Dr. Hana’s Book – ‘Clearing the Air One Nose at A Time’.
Now let’s get to the Spicy Coconut Soup Recipe!
Spicy Coconut Soup Recipe (Vegan)
- 1 can coconut milk (15 ounces)
- 2 cups vegetable broth (or water)
- 1 teaspoon ginger minced
- 1 cup mushrooms sliced
- 1 cup sugar snap peas trimmed
- 1 Tablespoon tamari
- 2 Tablespoons Thai red curry paste (or more, to taste)
- 1 Tablespoon lime juice
- 1 Tablespoon agave
- fresh basil and/or cilantro for garnish (optional)
- Sriracha hot sauce for serving (optional)
- Add the coconut milk, vegetable broth or water, and ginger to a small pot. Bring to a boil over medium heat.
- Stir in the mushrooms, sugar snap peas, tamari, red curry paste, lime juice, and agave. Reduce the heat and simmer for about 5 minutes, until the vegetables are tender, stirring occasionally.
- Remove from heat. Garnish with basil and/or cilantro, if desired. Serve with Sriracha hot sauce on the side if you want some extra spice.