A vibrant, creamy Green Thai-inspired curry Soup, gently simmered with a rich blend ofOrganic Unsweetened Coconut MALK, green curry paste, and fresh vegetables, balanced with a touch of coconut sugar and finished with bright lime and aromatic herbs.

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Quick Vegan Vegetable Green Curry Soup

Ingredients

Servings

• 1 tbsp green curry paste (vegan-friendly)
• 2.5 cup Coconut MALK
• 1 tbsp sorghum flour (for gluten-free thickening)
• 1 tsp coconut sugar
• 2 cups vegetables (cut into 1.5 inch pieces (mushrooms, broccoli, peas, zucchini, snow peas, red bell pepper))
• 0.5 medium lime (juiced and zested)
• 1 tbsp tamari
• Fresh Basil and cilantro (for garnish)

Instructions

1. In a medium pot over medium heat, whisk together the green curry paste, CoconutMALK, sorghum flour, and coconut sugar until smooth.
2. Bring the mixture to a gentle simmer, stirring occasionally.
3. Once simmering, add the assortment of vegetables and allow them to cook until tender, about 10 minutes.
4. Remove the pot completely from heat and stir in the lime juice and tamari to adjust the seasoning.
5. Ladle the soup into bowls and top with fresh basil and cilantro leaves.
6. Want some heat? Add some vegan-friendly sriracha.