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!
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!
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.
- Curry paste
- Sea salt
- Coconut milk
- Veggie broth
- Lime juice
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!
Step by Step Instructions
- 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!
I love well rounded 30 minute dinners!
- 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.
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, ginger, garlic, anf other spices.
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:
- 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
Vegan 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 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)
- 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.