20 minutes and little effort for a vegan coconut curry soup with big flavor! This soup is filled with veggies and protein, a perfect well rounded meal that will easily make its way into your regular dinner rotation. Plus a bonus salad hack you can’t miss!
Cooler temperatures call for warm comfort food. And when that warm comfort food is done in 20 minutes and filled with healthy benefits, you’ll want to make it over and over again!
Using good quality produce makes a difference
We all have reasons for why we do things, choose what we choose, and everyone’s reason is personalized to them. For me, I won’t make a choice if the reasons don’t speak to me.
When I took a trip up to Earthbound Farm Organic last month, I was surprised at how much the experience resonated with me. I was also surprised that they allowed me to stay considering I was shoving fresh produce in my mouth like candy. It was just too good not to.
Earthbound farm is an organic produce brand operating mostly out of northern California in the San Benito County and Salinas Valley, with a Farm Stand in the Carmel Valley. They were the very first organic produce brand and are the only leafy greens brand that is a certified B Corp.
Certified B Corporations are certified by the non-profit B Lab to meet the highest standards of verified social and environmental performance, public transparency, and legal accountability, to balance profit and purpose.
During my 2 day experience, I was able to see their actual farms, meet workers, sample products and ask many many questions. Everything I learned blew me away. Like did you know that unlike many brands, Earthbound Farm only produces 100% certified organic produce? So awesome.
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.
The flavor and quality of Earthbound Farm ingredients keeps me coming back for more. And now that I have personally seen how amazing the people behind the brand are, it gives me an even bigger reason for choosing their produce!
Why organic?
Look, I don’t have all the answers. I’m just a mom trying to make good decisions for our family. What I do know is that I saw the integrity of this brand first hand. Every issue they haven’t solved yet (compostable packing, I’m looking at you), they are working on.
They want to make organic accessible for all, regardless of region or socioeconomic status. They are the small time farmer in a big brand body. So my “Why Organic?” is because it’s better for our bodies and better for the earth. If this choice of mine can help future generations, I’m all in.
Making amazingly delicious coconut curry soup in 20 minutes
So let’s put all this produce talk into action! Here is how easy it is to throw that organic produce together for a healthy filling meal:
- First, sauté your veggies.
- Then, add in your spices and beans.
- Finally, add in the liquids and greens and devour!
But wait! There’s more!
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 a full blown incredible well rounded meal you can’t beat!
And if you’re looking for other meals done in under 30 minutes, check out this list!
Other delicious Asian style recipes you may want to check out:
- Chinese Style Vegan Orange Cauliflower
- 20-Minute Low-Fat Detox Bok Choy Miso Noodle Soup
- Indo-Chinese Corn Soup
- Low Carb Stir Fry Cauliflower Rice
- Korean Teriyaki Sauce
20 minutes and little effort for a vegan coconut curry soup with big flavor! This soup is filled with veggies and protein, a perfect well rounded meal that will easily make it's way on your regular dinner rotation. Plus a bonus salad hack you can't miss!
- 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 (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 if you want)
- 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.
- Serve!
Add the ingredients into the greens container with the greens.
Cover and shake well.
Serve!
- 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.
Terra says
My sister made this soup as she likes to try a new recipe every week and do her meal prep. I came down with a cold and conveniently had a serving of this soup available. It was AMAZiNG!!! The flavor is so exotic and provided the perfect amount of comfort (I was so sick of chicken soup). And boy, those jalapeños were perfect to knock the sinuses out of me. Definitely a keeper recipe!!! ❤️❤️❤️ So happy even with the sniffles.
veggiesdontbite says
Oh yay!!! I am so happy you liked it and that it helped your cold!! It’s a great sick soup!
Elizabeth says
I love this soup! it’s delicious. I add cubed tofu to it after I make it. Letting the tofu soak in the flavors overnight is key to making the tofu taste good. I also just add the greens to a bowl and pour soup over it to wilt the greens. Thanks for the recipe. I’ve shared it with all of my vegetarian/vegan friends!
veggiesdontbite says
So happy you liked it Elizabeth!! I love your added tofu idea. Thanks for the great review!
Melinda says
Yum yum yum, my husband LOVES this soup!! This recipe is a keeper!
veggiesdontbite says
I am so happy to hear! Thanks for the awesome review!
Abi says
This is one of my husband’s top most requested dinners. We eat it all the time when the weather is cold. Thanks for the recipe!
veggiesdontbite says
I am so happy you guys like it!!! Thanks for letting me know!
Blue says
Can I use regular canned coconut milk and powdered yellow curry powder?
veggiesdontbite says
Hi! The regular coconut milk will just make it richer and give it a more coconut flavor, which is totally fine! It still works as long as you are aware of that. The yellow curry powder will be the same, it just changes the flavor since red curry paste tastes different than yellow curry powder. But as long as you are ok with that go for it!
Katie says
Hi Sophia!
I’m super super eager to make this recipe, but I feel like I need to clarify about the peppers—
Do you have any sense of how many jalapeños you used for this? I LOVE heat, so I’m not afraid of using them, but it does make me a little nervous just throwing them in willy nilly, seeds and all.
veggiesdontbite says
Hi Katie!! I used about an even amount of the three types I state in the recipe, with the jalapeno a touch less. I would remove the seeds or at least some of the seeds because that will definitely make it much spicier!
Katie says
It was beautiful, Sophia! Rich and warm. Will definitely be back for more 🙂
veggiesdontbite says
I’m so happy you liked it!!
Raquel Poetzsch says
This recipe was amazing!!! I can’t wait to look throughout the rest of your blog for other recipes 🙂
veggiesdontbite says
So happy you liked it!!!
Monika says
I think I’ve probably made this soup about 5 times in one week- it’s just that good!! Thank you for this amazing recipe! 11/10
veggiesdontbite says
I’m so happy you like it!! Thank you so much!
Annie C says
This turned out amazing. Love how simple the recipe is and that it doesn’t require lots of expensive ingredients to be super flavorful. So glad I found this recipe!
veggiesdontbite says
Wow Annie! Thank you so so much! I am thrilled you like it. I plan to share many more quick and easy delicious recipes this year!
Ann says
So good and easy! And worked with variations to accommodate what I had on hand. Even my 9 year old ate half a bowl before deciding it was too spicy!
veggiesdontbite says
I am so happy to hear Ann!!! Yes, it’s easily customizable!
The Vegan 8 says
Beautiful soup girl! And curry?? Who are you again?? LOL. I think I’d like to just bathe in this ok?? I love Earthbound Farms too, I buy their greens all the time, super yummy! Love the beautiful pics!
veggiesdontbite says
RIGHT?! I told you I had a surprising recipe coming. HAHAHA! It was so weird, it just came to me one night and I was like, UMMM okay. Guess I’ll try it. LOL! Thanks so much girl!
Trish says
I made this last night and boy was it delicious! Super easy and quick to bring dinner on the table within 30 minutes. Yesterday was a pj day for me so I made this with what I had on hand. I didn’t have peppers so I subbed it with two large carrots. No cilantro and just one can of lite coconut milk but we were extremely please with the results. Have leftovers for tonight and looking forward to it as I’m sure it’ll be just as delicious if not more! Thanks!!
veggiesdontbite says
YAY! So happy you liked it Trish! Yes, it is definitely customizable and throwing in whatever you have it a great way to make it your own. Thanks so much for taking the time to let me know!
Jenny says
Looks delicious! Going to try out the recipe. I’ll let you know how it turns out. 🙂
veggiesdontbite says
Thanks Jenny! Yes! Let me know!
Things2Eat says
You call for one can of coconut milk – or 2.25 cups? Assuming there is a typo, since that’s closer to 1.5 cups.
veggiesdontbite says
Hi! Thanks for catching that. The 2 1/4 cups is right. I just adjusted the number of cans. I wrote down the can size but forgot to say how many. Thanks!