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!
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!
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.
- Curry paste
- Sea salt
- Coconut milk
- Veggie broth
- Lime juice
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.
How to Make Coconut Curry Soup
- 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!
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:
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.
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, vegetables, ginger, garlic, and other spices.
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
20 Minute 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 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)
- 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.