Veggies Save The Day

Recipes by Amy Katz

Spicy Coconut Soup Recipe (Vegan)

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.

Spicy Coconut Soup Recipe (Vegan) made with coconut milk, red chili paste, fresh ginger, and vegetables. Add some extra hot sauce if you like your soup extra spicy!

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.

Overhead of a bowl of the Spicy Coconut Soup Recipe (Vegan) with sugar snap peas and mushrooms

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.

Nasopure Nasal Wash along with this Spicy Coconut Soup Recipe are just what you need when you feel congested.

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!

Nasopure Giveway (Spicy Coconut Soup Recipe)

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’. 

a Rafflecopter giveaway

Now let’s get to the Spicy Coconut Soup Recipe!

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.

Spicy Coconut Soup Recipe
4.78 from 9 votes
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Spicy Coconut Soup Recipe (Vegan)

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.

Course Soup
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 238 kcal
Author Amy Katz

Ingredients

Instructions

  1. Add the coconut milk, vegetable broth or water, and ginger to a small pot. Bring to a boil over medium heat.

  2. 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.

  3. 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.

Recipe Notes

If you make Spicy Coconut Soup, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts
Spicy Coconut Soup Recipe (Vegan)
Amount Per Serving
Calories 238 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 18g 90%
Sodium 736mg 31%
Potassium 344mg 10%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 3g 6%
Vitamin A 34%
Vitamin C 21.7%
Calcium 3.8%
Iron 22.7%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

All commentsI made this

  1. 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!

    Reply

  7. Amy, I can almost taste this beautiful soup! I’m a massive fan of Thai food, and coconut vegetable soup is one of my favourite things ever! It looks just perfect, pass me a spoon please!

    Reply

  8. I have TERRIBLE sinuses, so I have to be really careful when I get the sniffles, especially in the winter. When I feel a sinus infection coming on, I go for spicy foods, like horseradish and wasabi. I add apple cider vinegar to tea to help, too.

    Reply

  13. 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.

    Reply

  16. 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!

    Reply

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