Thai Vegetable Coconut Curry Soup

Name: Thai Vegetable Coconut Curry Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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 1/2 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

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This coconut curry soup is vegetable based Thai soup made with simple fresh ingredients in only 20 minutes! It's bursting with flavor and a perfect easy meal.

This Thai soup is vegan and gluten-free friendly. The rich, warming flavors are exactly what you need when you're looking for something quick and nutritious on those busy nights!

Top view of orange coconut curry soup with veggies in a black bowl.

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 that are in this coconut curry 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!

Ingredients

Making this coconut curry soup recipe 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.

Chickpeas - these add texture and protein to the soup. You can substitute other beans or even meat if you don't need to keep the recipe vegan.
Mushrooms - the meaty texture goes well with everything else, and absorbs all the delicious flavors. This recipe was tested with crimini and shitake, but you can use any variety.
Peppers - use a mix of shishito, red peppers, and jalapeños.
Onion - sweet onion is our favorite to use, but brown, red, or white onions will also work.
Garlic - fresh garlic cloves will give you the best flavor, it is not recommended to use garlic powder instead.
Cilantro - this fresh herb is commonly used in curries. If you're not a fan feel free to swap it out for other fresh herbs like Thai basil or parsley.
Thai red curry paste - adjust the amount used to control the spice level of the soup.
Coconut milk - it is best to use full fat coconut milk for the richest result
Veggie broth - if you do not need to make a vegan curry, feel free to use chicken broth instead.
Greens - we like spinach, kale, or asian style greens. Use just one or a mix!
Lime juice - freshly squeezed limes will give you the best flavor, but bottled will work in a pinch.
Sea salt - taste before adding, curry paste has salt already!

Top view of a group of ingredients needed to make a veggie based coconut curry soup with chickpeas on a grey surface.

How to Make Coconut Curry Soup

This vegan Thai soup is so easy to make and can be adjusted for your tastes, see below for modification ideas!

Sauté the veggies over medium heat.
Mix in the spices and beans.
Add in the liquids and greens, bring to a simmer, divide into bowls and devour!

Wooden spoon stirring mixed veggies in a silver pot.

Wooden spoon stirring mixed veggies with red seasoning in a pot.

Quick and Easy Salad Hack

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.

Top view of salad mix container and bowl of greens.

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!

Salad being served out of its plastic container next to bowl of salad.

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 curry paste 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 and even fresh herbs:

Broccoli
Carrots
Tomatoes
Celery
Sausage
Tofu
Chicken
Shrimp
Sweet potatoes
Snow peas
Zucchini
Rice noodles
Fresh cilantro
Thai basil

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.

Common Questions

Are coconut curries healthy?

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.

What is coconut curry sauce made of?

Each recipe will vary, but common ingredients include coconut milk, curry paste or powder, vegetables, ginger, garlic, and other spices.

Does coconut curry taste like coconut?

Being that you make this coconut curry soup with coconut milk, yes there is a mild coconut flavor.

More Vegan Asian Style Recipes

After this Thai coconut curry soup is all gone, dish up these easy plant based recipes for easy and flavorful family meals: