Gluten Free Green Curry Vegetable Soup
This soup is the kind of bowl that warms you from the inside out — rich, fragrant, and loaded with color from broccoli, red bell pepper, zucchini, and chickpeas all simmered in a creamy coconut milk broth. Blooming the green curry paste and fresh ginger in coconut oil first is the move that makes everything taste deeply layered rather than flat, and the whole pot comes together in well under an hour. One thing that trips people up with Thai-inspired soups is soy sauce — traditional versions often sneak in wheat-based varieties, but tamari steps in here as a seamless swap that keeps every drop of the broth safe. A splash of fish sauce and a touch of brown sugar round out that classic sweet-savory-spicy balance without any fuss. Finishing with fresh lime juice and a handful of basil leaves right before serving keeps the flavors bright and the herbs fragrant rather than wilted. Serve it over jasmine rice to soak up every last drop of that golden broth, or keep it lighter and go straight from pot to bowl. Makes 4 satisfying servings, and it reheats beautifully the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 tbsp coconut oil
- 3 tbsp green curry paste
- 1 tbsp fresh ginger, finely grated
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 tbsp tamari
- 1 tsp fish sauce
- 1 tsp brown sugar
- 1 medium zucchini, cut into ½-inch half-moons
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp fresh lime juice
- ½ cup fresh thai basil leaves (or regular basil)
- salt and pepper, to taste
For serving
- cooked jasmine rice, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the green curry paste and grated ginger and cook, stirring constantly, until fragrant and the paste darkens slightly, about 2 minutes.
- 2
Pour in the coconut milk and stir to fully incorporate the curry paste, scraping up any bits from the bottom of the pot. Add the vegetable broth, tamari, fish sauce, and brown sugar, then bring the mixture to a gentle boil over medium-high heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!