Welcome to this week’s edition of The Featured Table! With winter’s chill in full force, there’s nothing better than a warm, nourishing bowl of soup to keep us cozy and healthy. This week, we’re diving into a recipe that’s bursting with vibrant flavors and loaded with good-for-you ingredients.

Our Thai Red Coconut Curry Soup is a vegan, gluten-free wonder that’s as delicious as it is healing. Featuring aromatic garlic, ginger, and turmeric, this soup brings both warmth and wellness to your table. While it’s perfectly satisfying on its own, feel free to customize it by adding chicken or shrimp for an extra protein boost.

Ready to savor this delightful bowl of goodness? Let’s get cooking.

Thai Red Coconut Curry Soup

Ingredients

For the Soup:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh ginger, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried turmeric
• 1 medium onion, chopped
• 1 small carrot sliced
• 1/4 cup Thai red curry paste
• 2 cans (14 ounces each) full-fat coconut milk
• 2-3 cups low-sodium vegetable broth
• 3 tablespoons soy sauce or coconut aminos (for a gluten-free option)
• 3 tablespoons creamy peanut butter
• 3 cups fresh spinach
• 2 cups sliced mushrooms (white or baby bella)
• 1/4 cup fresh cilantro or Thai basil, chopped
• 8 ounces rice noodles
• Limes and crushed peanuts, for serving

For the Crispy Sesame Chickpeas:

• 1 can (14 ounces) chickpeas, drained and patted dry
• 1/4 cup tamari or soy sauce
• 1 tablespoon pure maple syrup
• 1/2 cup flaked unsweetened coconut
• 3 tablespoons sesame seeds

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Instructions

1. Prepare the Crispy Sesame Chickpeas:

• Preheat your oven to 425°F.
• On a baking sheet, toss the chickpeas with olive oil, tamari, and maple syrup. Bake for 15 minutes.
• Add the coconut and sesame seeds, toss to coat, and bake for an additional 5-10 minutes, or until the chickpeas are extra crisp. Set aside.

2. Cook the Soup Base:

• In a large pot over medium heat, warm the olive oil. Add the onion, carrot, garlic, ginger, turmeric, and red curry paste. Cook until fragrant, about 2 minutes.
• Add the sliced mushrooms and sauté for a few minutes until softened.
• Stir in the coconut milk, vegetable broth, peanut butter, and a pinch of black pepper. Simmer over medium heat for 5-8 minutes.

3. Add the Greens:

• Stir the fresh spinach and chopped cilantro (or Thai basil) into the soup. Let the greens wilt slightly.

4. Cook the Noodles:

• While the soup simmers, prepare the noodles according to the package directions. Drain and set aside.

5. Assemble and Serve:

• Divide the cooked noodles among serving bowls. Ladle the soup over the noodles.
• Top each bowl with crispy chickpeas, a squeeze of fresh lime juice, crushed peanuts, and extra herbs for garnish.

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This Thai Red Coconut Curry Soup is a wholesome option that’s packed with flavor and comfort—perfect for a quiet night at home or as a showstopper for a dinner gathering. We hope this dish brings warmth and joy to your table this week. Enjoy!

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