Summer Spicy Vegan Coconut Soup

Summer Spicy Vegan Coconut Soup

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.

Gluten-Free YIELD: 4 Servings


  • 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)



  1. Add the coconut milk, vegetable broth or water, and ginger to a small pot.
  2. Bring to a boil over medium heat.
  3. Stir in the mushrooms, sugar snap peas, tamari, red curry paste, lime juice, and agave.
  4. Reduce the heat and simmer for about 5 minutes, until the vegetables are tender, stirring occasionally.
  5. Remove from heat.
  6. Garnish with basil and/or cilantro, if desired.
  7. Serve with Sriracha hot sauce on the side if you want some extra spice.








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