As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.
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.
And I also love other spicy recipes like Peanut Sauce Tofu and Sriracha Tofu Egg Salad.
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)
Ingredients
- 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)
Instructions
- 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.
Leslie
I love Nasopure! Dr. Hana lived in the same town as me when I started using one before I was vegan. Going vegan and eliminating dairy really helped, but Nasopure is my second favorite help!
Amy
No way! That is so cool! I can’t believe I only just discovered Nasopure. It’s really helping me!
Sue
Yummm! I made this the other night and it was simple, warm and satisfying.
Of course the beauty of cooking at home is tweaking a recipe to suit your taste.
I used lite coconut milk, not full fat. I left out the ginger. It’s not my favorite and I’m too lazy to grate it. I used broth, not water. Next time I might use half broth and half water so that the coconut flavor bursts through. It was very good with all broth but I’d like even more coconut. I used sliced mushrooms and then cut those in half. I love mushrooms and I think this added more flavor and more bites to the soup. I also cut the snap peas into bite size pieces. It’s not as pretty but easier for eating. I only had 2 little tsp. of red curry paste left so I used it all. I would start with 1 Tbsp.next time and adjust up from there. I also added more lime juice as that’s a flavor I love.
Finally…I added about a cup of diced soft tofu. It took on the broth flavor, added protein and added another wonderful bite to each spoonful.
Really, this came together easily and was perfect on a cold night.
Amy
Sounds wonderful, Sue! I love how you made it to suit your taste. I’m so happy you enjoyed it!
Theresa
I made this. I added extra red curry paste, crab and rice noodles to the original recipe. It’s delish!
Amy
Thanks Theresa! I’m glad you enjoyed it. 🙂
Jamie
This soup was good- but needed a lot of work. I tripled the amount of ginger, added a clove of garlic, used soy sauce instead of tamari and sugar instead of agave (1.5 tbsp each), and added half of a second can of coconut milk. I added some red pepper flakes instead of Sriracha. You’ll also need plenty of salt and black pepper.
The soup still wasn’t super filling, so I served it with brown rice inside, which also added more texture. Pleased with the results!