Vegan Thai Coconut Curry Soup

Name: Vegan Thai 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 Thai coconut curry soup is vegan, gluten-free and done in under 30 minutes! It’s filled with veggies and protein and has an explosion of amazing flavors!

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 mixed together in this coconut soup. It has a touch of spice from the but it’s evened out with the coconut milk. The tang of lime and cilantro add that extra oomph of yum you won’t be able to stop eating!

When I’m feeling yuck, this thai soup and my veggie noodle miso soup are my go to!

This soup is incredible all on it’s own, but it pairs perfectly with summer rolls, vegan sushi or even veggie fried rice for a range of Asian flavors.

How to Make Coconut Curry Soup

Making this soup is so quick and easy. In fact you can get it done in 20 minutes (minus any kid interruptions, which is never) so dinner is on the table before the hanger kicks in!

This Thai curry soup uses all whole food ingredients that you can find in your local grocery store. If you are having trouble finding curry paste, check the international aisle.

Ingredients

Chickpeas
Mushrooms
Peppers
Onion
Garlic
Cilantro
Curry paste
Sea salt
Coconut milk
Veggie broth
Lime juice
Greens

The greens I used in this recipe are from Earthbound Farm Organic. They are often what I reach for when shopping because the quality and flavor are always top notch!

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.

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!

Top view of salad mix container and bowl of greens

Step by Step Instructions

Sauté the veggies.
Mix in the spices and beans.
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

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!

I love well rounded 30 minute dinners!

Preparation 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!

Meal Prep and Storage Tips

You can save on prep time by slicing the peppers and onions in advance.
This dish also stores well. 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.
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, ginger, garlic, anf other spices.

Does coconut curry taste like coconut?

Due to the coconut milk there is a mild coconut flavor.

More Vegan Asian Style Recipes

Dish up these easy plant based recipes for easy and flavorful family meals: