Thai Vegetable Coconut Curry Soup
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!
Servings: 4
Calories: 263kcal
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
Instructions
- 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.
- Serve!
Notes
- 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.
- 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.
Nutrition
Calories: 263kcal | Carbohydrates: 31g | Protein: 8g | Fat: 10g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 677mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2485IU | Vitamin C: 78mg | Calcium: 63mg | Iron: 2.9mg