Paleo Thai Coconut Curry Soup is rich and creamy, bursting with Thai red curry flavor and creamy coconut milk. This Thai soup is perfect on a chilly fall or winter night. Fresh cabbage and hearty shiitake mushrooms keep this soup Whole30 and Paleo, but feel free to change it up any way you like! The soup base just cannot be beat!
| Whole30/Paleo + vegan + gluten free + dairy free |
Dare I say…
Fall is here. Well, almost here. The official first day of fall isn’t for another 10 days yet, but Michigan is already cooling down. And I’ve been using pumpkin for a solid month already! I like to work ahead – don’t judge me.
I feel like this blog has been a random mix of recipes the last few months. All spring and summer, it was dessert, dessert, DESSERT! And now that fall is on its way, I’m feeling like posting more comforting meals (lighter ones, though).
I hope you’re enjoying the mix of sweet & savory around here. It’s like my brain can’t make up its mind (wow, I just read that again… I must be tired).
I got really serious about gut health and hormone balancing in the last few months, which means I put a lot of the sweets on the back burner in favor of more savory, nourishing recipes.
We LOVE healing foods around here. I’m constantly cooking with vegetables, anti-inflammatory spices, and healthy fats. Make sure to check out these other nourishing fall inspired recipes!
- Paleo Curry Sweet Potato Shepherd’s Pie
- Seed Cycling Energy Bites for Hormone Balance
- Chipotle Kale Taco Salad with Creamy Cashew Dressing
- Coconut Sweet Potato Lentil Dal
- Fall Panzanella with Roasted Squash, Sourdough, & Apple Cider Vinaigrette
I’ve recently discovered that I think dairy is causing all my tummy troubles. (Yet I still can’t stay away from the feta cheese…)
Every time I eat yogurt, I feel bloated, distended, and uncomfortable. So I’ve kind of done away with yogurt for a little while to see if my body will figure itself out. It’s weird, though, because sometimes dairy bothers me, and other times it doesn’t. I don’t seem to have any issues with mozzarella, but dairy milk and yogurt? Ughhh. I know what I need to do to heal – it’s just a matter of actually doing it again. The biggest thing, though – stress management. I’ve let the overwhelm get the best of me and know it’s not good for my gut!
A lot of soup.
So let’s talk about this soup!
Paleo Thai Coconut Curry Soup is EASILY customized to fit your wants & needs, but you MUST keep the creamy broth base the same! That’s what makes this soup so darn good!
This red curry soup already contains cabbage and shiitake mushrooms, buttttt you can also add…
- Rice noodles or zucchini noodles
- Bell peppers
- Shredded chicken or pork
- Sauteed shrimp
- Marinated, seared tofu
It’s basically a use-up-your-leftover-veggies kind of soup.
And let me tell you. This broth base is totally delicious.
BONE BROTH: note: to keep this recipe vegan, use vegetable broth/stock in place of bone broth! Bone broth contains collagen which has been shown to help repair the intestinal lining, healing leaky gut. Collagen and gelatin both contain glutamine, an amino acid that supports a healthy digestive system and immune system. Collagen also supports healthy support of hair, skin, nails, boosts the immune system, and promotes good sleep! I love Bonafide or Kettle & Fire.
SHIITAKE MUSHROOMS: these Asian mushrooms are meaty, versatile, and make a great addition to any soup. They’re packed with B vitamins and have antiviral, antifungal, and antibacterial properties. Eating mushrooms boosts the immune system, especially in the gut. And the gut makes up about 70% of your immune system! Shiitake mushrooms may also have anti-cancer properties.
CABBAGE: cabbage is actually a prebiotic food, meaning it feeds the bacteria that’s already in the gut. This is super important for healthy digestion and warding off chronic disease states. Cabbage is packed with Vitamin K, Vitamin C, and B vitamins. It also has a TON of fiber (so if you aren’t used to eating a ton of it, maybe take it slow – ha!).
TURMERIC: you all know I love turmeric! It’s a powerful anti-inflammatory and anti-oxidant that helps fight free radical damage in the body. It’s earthy and so perfect in Thai or Indian cuisine.
I’ve been in love with more healing foods lately, especially with fall on the way. My cravings for comforting, nourishing foods are through the roof!
Don’t get me wrong, I’m all about them sweets (especially fall-inspired ones like Vegan Cashew Maple Caramel Popcorn, Dirty Chai Cinnamon Rolls, and Vegan Chai Spiced Pumpkin Layer Cake with Fresh Figs & Caramel!!), but I’m saying helloooooo to nourishing bowls like this one.
Drop me a comment and let me know if you want to see more healing bowls like this Paleo Thai Coconut Curry Soup!
Pin this Paleo Thai Coconut Curry Soup!
This healing, creamy red curry soup is loaded with fresh cabbage and hearty shiitake mushrooms, is vegan, Paleo, Whole30, and gluten free - plus it can be customized according to your taste preferences!
- 1 Tbsp. olive oil
- 8 oz. baby bella mushrooms
- 8 oz. shiitake mushrooms
- 3 cloves garlic, minced
- 2 stalks lemongrass, hard outside removed, minced
- 2 Tbsp. Thai red curry paste
- 1 Tbsp. freshly grated ginger
- 1 Tbsp. ground turmeric
- 1/2 tsp. salt
- 4 c. vegetable broth (bone broth if not vegan)
- 1 (14-oz.) can full fat coconut milk
- 1 Tbsp. coconut aminos or gluten free soy sauce
- 3-4 c. thinly sliced cabbage
- 1 bunch scallions, thinly sliced
- 1/2 c. cilantro, minced
Heat a large soup pot over medium-high heat; add olive oil and mushrooms. Saute until mushrooms are just barely golden, about 5-7 minutes. Stir in the garlic, lemongrass, curry paste, ginger, turmeric, and salt. Stir frequently 30-60 seconds or until garlic is fragrant and red curry paste is caramelized.
Slowly pour in the vegetable broth, coconut milk, and soy sauce. Bring the mixture to a slow boil, then reduce heat to medium-low and simmer. Add the cabbage to the pot in small handfuls; continue to simmer 4-5 minutes or until cabbage is wilted and tender.
Remove from heat, and serve the soup topped with scallions, cilantro, and any other toppings of your choosing.
NOTE: feel free to add any other vegetables like carrots, onions, peppers, broccoli etc. as well as shredded chicken, shrimp, or edamame. Top with sliced avocado!
Nutrition information per serving:
Calories: 235 Protein: 5g Carbs: 14g Fat: 17g Fiber: 4g