20 minutes is all you need for a Thai coconut curry soup filled with veggies and bursting with flavor! It's uber healthy and a perfect well rounded meal for the whole family.
This soup is comfort in a bowl. It's rich, warming and exactly what you need when you're looking for something quick and nutritious on those busy nights!
This is a sponsored conversation written by me on behalf of Earthbound Farm Organic. The opinions and text are all mine.
This post was originally published on November 11, 2018.
I love the flavors mixed together in this coconut soup. The touch of spice is evened out by the coconut milk and lime. When I'm feeling yuck, my go to meals are this coconut curry soup and my veggie noodle miso soup!
Making this coconut curry soup is so quick and easy. In fact you can get it done in 20 minutes so dinner is on the table before the hanger kicks in!
All you need are some simple whole food ingredients that you can find in your local grocery store. If you are having trouble finding curry paste, check the international aisle.
- Curry paste
- Sea salt
- Coconut milk
- Veggie broth
- Lime juice
The greens I used in this recipe are from Earthbound Farm Organic, the quality and flavor are always top notch!
Earthbound Farm was the very first organic produce brand and are also a certified B Corp. They operating mostly out of northern California in the San Benito County and Salinas Valley, with a Farm Stand in the Carmel Valley.
If you want to read about all the great information I learned, see my page All About Organic for what it truly means to be organic, organic practices and truly reputable resources on the subject.
How to Make Coconut Curry Soup
- Sauté the veggies.
- Mix in the spices and beans.
- Add in the liquids and greens and devour!
Quick and Easy Salad Hack
I have a little hack for you to help get even more greens into your meal. This is one you don't want to miss!
In my mission to be as "green" as possible (See what I did there? Green? as in greens and environmental? HA!), I made a side salad with my soup reusing the actual container!
- Step 1: Put the dressing ingredients directly into the salad mix container, cover and shake.
- Step 2: Serve!
Amazing right?! All you need to do is buy double the greens and you are set for an incredibly one and done nutritious meal you can't beat!
Flavor and Substitution Tips
- When measuring the greens and cilantro, pack them down into the measuring cup as opposed to loosely measuring.
- The sesame oil adds so much amazing flavor, but if you are oil free you can sub it for veggie broth.
- Red curry paste was used for this recipe. Green and yellow curry paste can be substituted but it will change the flavor and spice level.
- There are already a good number of veggies in this recipe, but feel free to add in as many as you like! Seriously, load up this soup with anything you have in the fridge!
- You can also add in tofu if you like, simply press it then cube it and mix it in, or fry first to make it crispy.
- Spice up this coconut curry soup with all the goodies like red pepper flakes, sriracha, extra curry paste, etc.
What to Add to Coconut Curry Soup
While we eat a primarily plant based diet, you can really add anything you prefer into this coconut curry soup. Here are some ideas from extra vegetables to protein sources:
If you have meat eaters in your house, coconut curry soup is a great way to feed all types of eaters. You can have both plant-based and non plant-based add ins and let everyone add what they want!
Meal Prep and Storage Tips
- You can save on prep time by slicing the peppers and onions in advance.
- This dish also stores well. If you plan on storing it for later, make up the entire recipe but wait to add in the greens and cilantro until you're ready to serve.
- Keep the coconut curry soup in an airtight container in the refrigerator for up to 5 days.
- You can also freeze it for up to 3 months. It is best to freeze the soup without the greens added in.
- Reheat on the stovetop or in the microwave, then add in the greens and cilantro.
All of the veggies packed into curries makes them a nutritious choice. However, coconut milk can contain a high amount of fat, which can be unhealthy depending on your dietary needs. This recipe uses lit coconut milk to keep this soup healthy.
Each recipe will vary, but common ingredients include coconut milk, curry paste or powder, vegetables, ginger, garlic, and other spices.
Being that you make this soup with coconut milk, yes there is a mild coconut flavor.
More Vegan Asian Style Recipes
Dish up these easy plant based recipes for easy and flavorful family meals:
- Chinese Style Vegan Orange Cauliflower
- Veggie Fried Rice
- 20-Minute Bok Choy Miso Noodle Soup
- Low Carb Stir Fry Cauliflower Rice
- Easy Teriyaki Stir Fry
20 Minute Thai Coconut Curry Soup
- 3 cups sliced mixed mushrooms , 8 ounces (I used crimini and shitake)
- 1 ¾ cups sliced mixed peppers , 8 ounces (I used shishito, red, jalapeno)
- 1 cup diced sweet onion , 4 ounces
- 2 teaspoons chopped garlic , about 3 cloves
- ½ teaspoon sea salt , optional (curry paste has salt so if you’re low salt don’t add)
- 1 ¼ cups chickpeas , rinsed and drained (about a 15 ounce can)
- ¼ cup chopped cilantro , measure packed (about ¾ of an ounce)
- 2-3 tablespoons red curry paste , adjust for your spice preference
- 2 ¼ cups light coconut milk (about 1 ½ 13.6 fluid ounce/403 ml cans)
- 2 ¼ cup veggie broth , low sodium (or use regular and adjust salt)
- 1 tablespoons fresh lime juice
- 4 cups Asian style greens mix , 5 ounce container (I used the Earthbound farm brand)
- 4 cups Asian style greens mix , 5 ounce container (I used the Earthbound farm brand)
- 2 teaspoons rice vinegar , can use white wine vinegar too
- 1-2 teaspoons sesame oil , adjust for personal preference (see note)
- 1 teaspoon lime juice
- ½ teaspoon crushed red pepper
- ¼ teaspoon sea salt
- Saute the mushrooms, peppers, onion, garlic and salt in a soup pot with a drizzle of oil or broth until soft. About 7-8 minutes.
- Add in the chickpeas, cilantro and curry paste. Cook 2-3 minutes until everything is mixed well.
- Add in the coconut milk, broth and lime. Bring to a boil. About 5 minutes.
- Add in the greens, stir to wilt them.
For Salad Hack:
- Add the ingredients into the greens container with the greens.
- Cover and shake well.
- Make sure to measure the greens and cilantro packed and not loosely placed in the measuring cups.
- If you are oil free, you use broth instead of the sesame oil or feel free to sub in your favorite salad dressing to use instead.
- The sesame oil is used for flavor and not much is needed.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
I followed the recipe carefully, but unfortunately this turned out very blah for me. I used jalapeño and added more paste, and it still lacked flavor.
Hi Margaret, lack of flavor is definitely not something I have heard ever for this recipe. If anything the comments report lots of flavor! The addition of the curry paste gives it a good amount of flavor. Also the added garlic, lime juice and salt up the flavor profile quite a bit. I am guessing that maybe the curry paste you used was not one with much flavor itself, or perhaps it was expired or old. Or maybe you accidentally didn't add enough of something. Even as a seasoned recipe creator, I mess up when making things I have made over and over sometimes.
i love a good clean out the fridge recipe, and it's safe to say this one will be a repeat!
So quick, too easy, and amazingly delicious! Thank you!
what is the serving size?
Hi Julia, this recipe serves 4 people. I did not measure cup for cup what that is, but it's an average size soup bowl.
Quite delicious, much better than I thought and flavorful. Will definitely make it again and share with others.
I'm so happy to hear! Thank you for the great review!
Thank you for the recipe...Wondering about the red curry paste? You might need to note that red curry paste generally has SHRIMP PASTE as an ingredient. So, one could make or look for a premade vegan option.
Hi Holly! Thanks for your input, however all of the red curry paste I have seen in the stores do not contain shrimp paste. Thai Kitchen is the main one found at most grocery stores.
This tastes like something you could get at a restaurant. I can't believe how quick and easy it was. I think next time I'm gonna put some broccoli and carrots in it too!
I am so thrilled you liked it Hayley!! Yes! Any other veggies would be great!
Super delicious! Wish I didn’t forget a lime. Will add that for sure next time.
So happy you liked it Andrea! Thanks for the great review!