Home › Recipes › Thai Recipes

Thai Vegetable Coconut Curry Soup

Name: Thai Vegetable 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 )

By Sophia DeSantis, Reviewed by Anjali Shah on February 16, 2025

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

Jump to Recipe Print Recipe

My Thai Vegetable Coconut Curry Soup is packed with wholesome ingredients and ready in just 20 minutes. This easy, vegan curry soup delivers a creamy and comforting Thai-inspired meal. Whenever I need something that’s both quick and delicious, this is the one I always reach for.

Top view of orange coconut curry soup with veggies in a black bowl.

Thai food is one of my absolute favorite cuisines ever, I love its bold flavors, aromatic spices, and perfect balance of heat, sweetness, and tanginess. From Thai peanut curry to vegan Thai green curry, every bite is an explosion of taste.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Healthy Thai Recipes!

📋 Recipe Card

That’s exactly why I created this Thai Vegetable Coconut Curry Soup, it’s a simple, nourishing way to bring all those classic Thai flavors into an easy, plant-based dish that’s perfect for any night of the week.

👩🏽‍🍳 Why I Love This Recipe

I absolutely love Thai food, anytime I make a Thai-inspired dish, my family knows it’s a special day. My Thai vegetable coconut curry soup recipe has become one of my absolute favorites. It’s got all the richness of coconut milk, the warmth of red curry paste, and the freshness of cilantro and lime – plus, it’s completely vegan and packed with nourishing veggies.

Unlike thick, dairy-based soups or plain vegetable broths, my vegan coconut curry soup has layers of flavor. The mushrooms add an earthy bite, the chickpeas bring protein, and the peppers give it a little heat. The best part? It’s ready in under 30 minutes, making it perfect for a weeknight meal when I want something homemade but not complicated.

If you’re like me and love Thai flavors but don’t always want to order takeout, this recipe is for you! It’s perfect for busy home cooks, plant-based eaters, and anyone craving a feel-good meal. My family loves this soup so much, they request it all the time (seriously, I’ve lost count of how many times I’ve made it!). It’s ridiculously easy! Just sauté, simmer, and serve, that’s it! Whether I enjoy it on its own or pair it with rice or noodles, it’s always amazing. I can’t wait for you to try it.

🥘 Ingredients

I make my coconut curry soup vegetarian using wholesome ingredients, many of which you probably already have in your pantry if you’re a Thai food lover like me.

Chickpeas: I love how they add texture and plant-based protein to the soup.

Mushrooms: I usually reach for cremini or shiitake, their meaty texture soaks up all the amazing flavors.

Peppers: A mix of shishito, red chilies, and jalapeños brings the perfect balance of heat and flavor.

Onion & Garlic: I love using sweet onion for its mild flavor, but brown, red, or white onions work too. And when it comes to garlic, fresh cloves are a must, garlic powder just won’t be the same.

Greens & Cilantro: I love adding spinach, kale, or Asian-style greens. A sprinkle of cilantro brightens up the soup, giving it that signature Thai-inspired flavor.

Thai Red Curry Paste: This is where the spicy kick comes from.

Coconut Milk: I always go for full-fat coconut milk, it makes the soup extra creamy and rich.

Vegetable Broth: I use veggie broth for a vegan version.

Lime Juice & Sea Salt: I always go for freshly squeezed lime juice. Before adding sea salt, I always taste first since curry paste already has plenty of salt.

Substitutions

Chickpeas: if I’m not keeping it vegan, I can easily swap them for other beans or even meat.

Onion: I prefer sweet onion for its natural mildness, but I’ll use brown, red, or white onions if that’s what I have on hand.

Cilantro: I love the freshness cilantro adds, but if someone in my family isn’t a fan, I’ll swap it out for Thai basil or parsley.

Broth: I keep it vegan with veggie broth, but if that’s not a concern, chicken broth works just as well.

🔪 How To Make

Making this Thai vegetable soup is so quick and easy, you can have it ready in just 20 minutes! That means dinner is on the table before the hanger kicks in, and trust me, that’s a lifesaver on busy nights.

Sauté the Veggies: I heat up my pot over medium heat, drizzle in a little oil (or broth for an oil-free version), and toss in the mushrooms, peppers, onion, and garlic. About 7-8 minutes.

Wooden spoon stirring mixed veggies in a silver pot.

Mix in the Spices and Beans: I stir in the red curry paste, chickpeas, and fresh cilantro, letting them coat the veggies.

Wooden spoon stirring mixed veggies with red seasoning in a pot.

Add the Coconut Milk & Broth: I pour in the creamy coconut milk, rich veggie broth, and a squeeze of fresh lime juice, giving it all a good stir. As it comes to a gentle boil over the next 5 minutes, the flavors start to meld together.

Spoon scooping out a bite of coconut curry soup with veggies.

Stir in the Greens and Serve: Just before serving, I toss in the fresh greens, stirring gently as they soften. Then, I ladle the soup into bowls, add a squeeze of lime, and dig in, each spoonful is creamy, and bursting with Thai flavors. Yum!

💭 Expert Tips

My #1 Tip for making the best Thai Vegetable Coconut Curry Soup is to always pack down the greens and cilantro when measuring! The first time I made this, I measured them loosely, and the soup just didn’t have that fresh, vibrant punch I was expecting. Now, I press them firmly into the measuring cup to make sure I get the right amount of greens and herbs, and let me tell you, it makes all the difference.

Other Tips To Keep In Mind:

Extra Depth: Before adding the liquids, I always let the red curry paste cook for a minute or two with the sautéed veggies. This toasts the spices, deepens the flavor, and makes the soup even more rich and aromatic.
Creamiest Texture: If I want my soup to be extra creamy and indulgent, I always go for full-fat coconut milk. Light coconut milk works too, but full-fat gives it that silky-smooth texture and luxurious richness.
Balance the Flavors: Thai food is all about balance, and fresh lime juice is key! Right before serving, I add a generous squeeze of fresh lime juice.

📖 Variations

This recipe is a vegetarian coconut curry soup because in my house we eat a primarily plant-based diet, but it’s incredibly versatile, so you can customize it however you like. Here are some of my favorite ways to mix things up:

Peanut Curry Soup: I stir in a big spoonful of peanut butter with the curry paste for a rich, nutty twist. It adds a deep, savory flavor that makes the soup even more comforting and satisfying!

Spicy Green Curry Veggie Soup: I swap the red curry paste for green curry paste to give the soup a brighter, herby kick. It’s a little spicier and more citrusy, perfect for anyone who loves bold flavors like me. 😉

Noodle-Loaded: I toss in rice noodles or ramen to turn this into a hearty, slurp-worthy meal. The noodles soak up all that creamy, spicy broth.

Protein Add-Ins: I love adding cubed tofu for extra plant-based protein! If I want more texture, I’ll pan-fry it first for a crispy bite. If you are not vegan, a soft-boiled egg on top makes this soup extra rich and satisfying too.

🍽 Serving Suggestions

My Thai Vegetable Coconut Curry Soup is so creamy and comforting, making it the perfect cozy meal for any night of the week.

I love serving it with warm vegan flatbread to soak up every last drop of that flavorful broth. If you’re craving something extra hearty, pair it with a side of cilantro lime rice for the perfect balance of spice and citrusy freshness.

My kids love loading up on veggies, so I often serve this with Thai basil eggplant for a savory bite or with my miso mushrooms.

🧊 Storage Directions

Refrigeration: I store my coconut curry soup in an airtight container and keep it in the fridge for up to 5 days. It’s a great meal prep option, and the flavors get even better the next day.

Freezing: This soup freezes for up to 3 months, but I always leave out the greens before freezing. That way, they stay fresh and don’t turn soggy when reheating.

Reheating: When I’m ready to enjoy it again, I warm it up on the stovetop or in the microwave. Then, I simply stir in fresh greens and cilantro right before serving for the best flavor and texture.

❓Recipe FAQs

How do I prevent the greens from getting too soggy?

To keep the greens fresh and vibrant, I always add them at the very end, just before serving. This way, they stay bright and don’t overcook in the broth.

Can I use green or yellow curry paste instead?

Yes! Green curry paste will give the soup a herbier, slightly spicier flavor, while yellow curry paste (my kids favorite) will make it milder and slightly sweeter. Just know that it will change the flavor profile!

Is this Thai vegetable coconut curry soup healthy?

As a nutritionist, I consider this Thai Vegetable Coconut Curry Soup a nourishing, well-balanced meal packed with vitamins, fiber, and healthy fats. The mix of vegetables, chickpeas, and coconut milk provides essential nutrients, while garlic, herbs, and spices support digestion and immune health.

🥣 More Healthy Thai Recipes!

Love this plant based THAI recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!