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Vegan Keto Spicy Thai Peanut Soup

This Vegan Keto Spicy Thai Peanut Soup combines the creamy comfort of peanut butter with a kick of Thai spices, creating a rich and satisfying dish that fits perfectly into a low-carb, high-fat diet. It's bursting with flavors yet easy to make, ensuring it will become a staple in your keto meal plan.
Course Dinner
Cuisine Thai
Keyword Dairy-Free Keto Soup, Low Carb Thai Soup, Spicy Thai Peanut Soup, Vegan Keto Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 290kcal

Equipment

  • Large pot
  • Wooden spoon
  • Chef’s knife
  • Cutting board

Ingredients

  • 1 tablespoon coconut oil 14g
  • 1 medium onion, diced 110g
  • 3 cloves garlic, minced 9g
  • 1 tablespoon grated ginger 6g
  • 1 red bell pepper, thinly sliced red bell pepper 119g
  • 1 small zucchini, spiralized or julienned 196g
  • 4 cups vegetable broth 960ml
  • 1 can full-fat coconut milk 13.5 oz or 400ml
  • ½ cup natural peanut butter, unsweetened 128g
  • 1 tablespoon soy sauce or tamari 15ml
  • 2 teaspoons curry powder 4g
  • ½ teaspoon red pepper flakes adjust to taste, 1g
  • Salt to taste
  • ¼ cup fresh cilantro, chopped for garnish 4g
  • 1 lime, cut into wedges for serving lime

Instructions

  • Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Add the sliced red bell pepper and zucchini to the pot, sautéing for 3-4 minutes until they start to soften.
  • Pour in the vegetable broth and bring the mixture to a low boil.
  • Reduce the heat to simmer and stir in the coconut milk and peanut butter until well combined.
  • Add the soy sauce or tamari, curry powder, and red pepper flakes. Stir well and let the soup simmer for 20 minutes, allowing the flavors to meld together.
  • Taste and adjust the seasoning with salt and additional red pepper flakes if a spicier soup is desired.
  • Serve hot, garnished with chopped cilantro and a wedge of lime on the side.

Notes

For a smoother texture, blend the soup with an immersion blender before serving.
If you have a nut allergy, substitute peanut butter with sunflower seed butter or tahini.
To add more protein to the soup, consider incorporating tofu or tempeh.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in a microwave before serving.

Nutrition

Calories: 290kcal | Carbohydrates: 15g | Protein: 8g | Fat: 24g | Fiber: 5g | Net Carbs: 10g