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)
- 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
- 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.
Nutrition and metric information should be considered an estimate.
This was SO good! The flavor was amazing! The whole family loved it. Also, it was super easy and healthy too. I didn’t have Asian greens, so I used baby spinach and kale. I will definitely be making this on a regular basis. Thank you for sharing your recipe!
Yay! I am so so happy you liked it Tracy!
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.
Oh yay!!! I am so happy you liked it and that it helped your cold!! It's a great sick soup!
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!
So happy you liked it Elizabeth!! I love your added tofu idea. Thanks for the great review!
I’m glad Elizabeth mentioned how she added the greens. Is this how you’re supposed to do it because I couldn’t figure it out from recipe? Toss greens with sesame oil and vinegar etc then put in soup?
Hi Chris! In step 4 of the recipe directions I say to add the greens into the soup and stir to wilt them. That is all you need to do, no need to mix with anything. The heat from the soup will quickly wilt and mix the greens in.
Yum yum yum, my husband LOVES this soup!! This recipe is a keeper!
I am so happy to hear! Thanks for the awesome review!
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!
I am so happy you guys like it!!! Thanks for letting me know!
Can I use regular canned coconut milk and powdered yellow curry powder?
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!
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.
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!
It was beautiful, Sophia! Rich and warm. Will definitely be back for more 🙂
I'm so happy you liked it!!
This recipe was amazing!!! I can't wait to look throughout the rest of your blog for other recipes 🙂
So happy you liked it!!!
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
I'm so happy you like it!! Thank you so much!
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!
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!
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!
I am so happy to hear Ann!!! Yes, it's easily customizable!
The Vegan 8
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!
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!
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!!
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!
Looks delicious! Going to try out the recipe. I’ll let you know how it turns out. 🙂
Thanks Jenny! Yes! Let me know!
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.
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!