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    Home ▸ Vegan Soups

    20 Minute Thai Coconut Curry Soup

    Last modified: October 16, 2022. Originally posted: October 8, 2022 By Sophia DeSantis

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    Jump to Recipe Print Recipe
    A soup bowl with a red coconut curry soup inside filled with veggies and garbanzo beans.

    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!

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

    Ingredients

    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.

    • Chickpeas
    • Mushrooms
    • Peppers
    • Onion
    • Garlic
    • Cilantro
    • Curry paste
    • Sea salt
    • Coconut milk
    • Veggie broth
    • Lime juice
    • Greens
    Top view of a group of ingredients needed to make a veggie based coconut curry soup with chickpeas on a grey surface

    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

    How to Make Coconut Curry Soup

    1. Sauté the veggies. 
    2. Mix in the spices and beans. 
    3. Add in the liquids and greens and devour! 
    Wooden spoon stirring mixed veggies in a silver pot
    Wooden spoon stirring mixed veggies with red seasoning in a pot
    Spoon scooping out a bite of coconut curry soup with veggies

    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! 
    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 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:

    • Broccoli
    • Carrots
    • Tomatoes
    • Celery
    • Sausage
    • Tofu

    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 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
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    A black bowl on a grey rock background with an orange colored soup with veggies and chickpeas and toppings.

    20 Minute Thai Coconut Curry Soup

    Sophia DeSantis
    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.
    4.84 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course 30 Minutes or Less, Main Course, Soup
    Cuisine Asian
    Servings 4
    Calories 263 kcal

    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 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)

    Salad hack:

    • 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

    Instructions
     

    • 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.
    • Serve!

    For Salad Hack:

    • Add the ingredients into the greens container with the greens.
    • Cover and shake well.
    • Serve!

    Notes

    • 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

    Calories: 263kcalCarbohydrates: 31gProtein: 8gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 600mgPotassium: 677mgFiber: 6gSugar: 8gVitamin A: 2485IUVitamin C: 78mgCalcium: 63mgIron: 2.9mg

    Nutrition and metric information should be considered an estimate.

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    1. Margaret

      December 11, 2022 at 3:10 pm

      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.

      Reply
      • Sophia DeSantis

        December 12, 2022 at 5:00 pm

        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.

        Reply
    2. Sarah

      October 10, 2022 at 8:15 pm

      i love a good clean out the fridge recipe, and it's safe to say this one will be a repeat!

      Reply
    3. Sarah

      March 19, 2022 at 12:55 pm

      So quick, too easy, and amazingly delicious! Thank you!

      Reply
    4. Julia

      June 15, 2021 at 8:39 pm

      what is the serving size?

      Reply
      • veggiesdontbite

        June 16, 2021 at 11:37 am

        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.

        Reply
    5. Neysa

      March 19, 2021 at 12:12 am

      Quite delicious, much better than I thought and flavorful. Will definitely make it again and share with others.

      Reply
      • veggiesdontbite

        March 19, 2021 at 4:31 pm

        I'm so happy to hear! Thank you for the great review!

        Reply
    6. Holly

      January 06, 2021 at 9:22 am

      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.

      Reply
      • veggiesdontbite

        January 07, 2021 at 1:16 pm

        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.

        Reply
    7. Hayley

      August 03, 2020 at 6:44 pm

      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!

      Reply
      • veggiesdontbite

        August 03, 2020 at 10:00 pm

        I am so thrilled you liked it Hayley!! Yes! Any other veggies would be great!

        Reply
    8. Andrea

      July 06, 2020 at 2:59 pm

      Super delicious! Wish I didn’t forget a lime. Will add that for sure next time.

      Reply
      • veggiesdontbite

        July 07, 2020 at 12:18 pm

        So happy you liked it Andrea! Thanks for the great review!

        Reply
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