Vegan Spicy Coconut Curry Soup
with Carrots, Spinach & Lime
This hearty Thai-inspired coconut curry soup is packed with tender carrots, leafy spinach, and sweet Thai chili sauce. Load it up with springy ramen noodles, then finish with a squeeze of fresh lime juice and a sprinkling of zingy scallion greens for a beautifully balanced, crave-worthy, and colorful meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Veggie Stock Concentrate
6 ounce
Carrots
1 ounce
Sweet Thai Chili Sauce
2.5 ounce
Spinach
1 tablespoon
Curry Powder
2 unit
Pho Stock Concentrate
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
2 unit
Scallions
1 teaspoon
Garlic Powder
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of water to a boil. Wash and dry produce.
Peel carrots; halve lengthwise and slice on a diagonal into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
Heat a large drizzle of oil in a large pot over medium-high heat. Add carrots, scallion whites, curry powder, salt, and pepper. Cook, stirring, until slightly softened, 1-2 minutes.
Stir 1½ cups water (3 cups for 4 servings), pho stock concentrates, veggie stock concentrate, chili sauce, and garlic powder into pot with veggies. Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until carrots are tender, 2-4 minutes.
Meanwhile, quarter lime.
Once pot of water is boiling, add noodles; cook, stirring occasionally, until al dente, 1-2 minutes.
Drain, then rinse noodles under cold water for 30 seconds.
Stir spinach, drained noodles, coconut milk, and a big squeeze of lime juice into pot with soup; cook, stirring, until spinach is wilted and soup is simmering, 1-3 minutes.
Taste and season with salt and pepper.
Divide soup between bowls. Sprinkle with scallion greens and serve with remaining lime wedges on the side.
