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Thai Coconut Soup is an easy Asian-inspired soup recipe loaded with fresh vegetables in a rich, vegan coconut milk curry broth. It includes instructions for Instant Pot or stove.
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What is Thai coconut soup?
Thai Coconut Soup is a delicious Asian-inspired soup made with loads of simple vegetables in a curry-spiced coconut milk soup broth.
Coconut soup takes various forms. You may have come across the popular Tom Kha on Thai restaurant menus. My version doesn't use lemongrass and kaffir lime leaves, yet it offers a rich Thai coconut taste ideal for those with a limited Asian pantry.
Even beginners will crush this restaurant-quality recipe right at home!
Ingredient notes
- Coconut oil - This is used for sauteing vegetables and creates a distinct coconut flavor. You're welcome to use your preferred oil.
- Aromatics - These include green onions, carrots, celery, ginger, and garlic.
- Curry paste - Green, red, or yellow curry paste can be used. All are readily available in your grocery store's international section or at your local Asian market.
- Vegetable broth - Or bone broth, if preferred.
- Canned coconut milk - Available at most grocery stores in the international section.
- Fresh or frozen vegetables - Use any combination. I used the aromatics mentioned above, along with mushrooms, broccoli, cauliflower, green beans, and cabbage, for this soup.
- Garnish ingredients - Cilantro, Thai basil, and lime are classic Thai soup toppings. I recommend all three, if available.
How to make Thai coconut soup
Saute onion, carrot, celery, ginger, and garlic in coconut oil over medium-high heat until tender and fragrant. Add Thai curry paste and continue sauteing for a few minutes until fragrant.
Add vegetable broth, coconut milk, and remaining vegetables to the pot.
Increase heat to bring everything to a boil. Reduce heat to low, cover the pot, and simmer until vegetables have softened to your liking, stirring as needed.
Serve warm. Garnish with green onion tops, cilantro or Thai basil, and fresh lime.
How does coconut soup get its flavor?
Fresh aromatics, consisting of onions, carrots, garlic, and ginger will get the flavor fest started. The Thai influence shines through by simmering everything with curry paste and coconut milk. Cilantro or Thai basil and a squeeze of lime add an authentic touch and elevates the regional flavors.
Recipe variations
- Don't hesitate to switch out the vegetables in this soup. The possibilities are endless, and you can't make a wrong choice.
- When using frozen vegetables, you may wish to decrease the cooking time to prevent overcooking them.
- Create a creamier texture with enhanced coconut taste by replacing 1 ½ cups of vegetable broth with a 15-ounce can of coconut cream.
- Adjust the spice level by adding or decreasing the curry paste used in the recipe.
- Add protein to this soup by dicing firm or soft tofu into ½-inch cubes and add early in the simmering phase.
- Expand your entree options for coconut milk soup by serving it over cooked rice noodles or brown rice.
Storage and reheat
Cool completely and refrigerate for up to 5 days in an airtight container. Reheat on the stove or in the microwave using medium heat, stirring as needed
Can I freeze this soup?
Yes! Cool the soup thoroughly. Transfer to freezer-safe containers or zip-top freezer storage bags. Store coconut soup can for up to 3 months in the freezer or longer if vacuum sealed.
More Asian dinner recipes
📖 Recipe
Thai Coconut Soup Recipe
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Ingredients
- 2 tablespoons Coconut Oil, or preferred oil
- 2 Green Onions, sliced (white and green part separated)
- 2 large Carrots, diced
- 2 ribs Celery, diced
- 1 tablespoon Fresh Ginger, finely grated
- 2 cloves Garlic, minced
- 2 tablespoons Green Curry Paste
- 2 cups Vegetable Broth
- 1 (13.5 ounce can) Coconut Milk
- 2 cups Mushrooms, sliced
- 2 cups Broccoli, chopped
- 2 cups Cauliflower, chopped
- 1 cup Green Beans, chopped
- 2 cups Cabbage, chopped
- 1 teaspoon Sea Salt
Garnish options
- Cilantro or Thai Basil and Fresh Lime
Instructions
- In a 4-quart soup pot, heat COCONUT OIL on medium-high.
- Sauté GREEN ONIONS, CARROTS, and CELERY until tender.
- Add GARLIC and GINGER, and sauté for a few minutes.
- Stir in CURRY PASTE to coat the vegetables and sauté for a few minutes.
- Add COCONUT MILK, VEGETABLE BROTH, MUSHROOMS, BROCCOLI, CAULIFLOWER, GREEN BEANS, CABBAGE, and SALT. Stir to combine.
- Bring to a boil, then reduce heat to low.
- Simmer for 20 minutes, or until vegetables are cooked to your desired tenderness.
- Serve warm, garnished with GREEN ONION tops and (optional) CILANTRO, THAI BASIL, and LIME.
- To store, cool completely and refrigerate in an airtight container up to 5 days or up to 90 days in the freezer (or longer if vacuum sealed).
Equipment
- 4-quart soup pot or 6-quart pressure cooker
Recipe Notes
- Create a creamier texture with enhanced coconut taste by replacing 1 ½ cups of vegetable broth with a 15-ounce can of coconut cream.
- Adjust the spice level by adding or decreasing the curry paste used in the recipe.
- Don't hesitate to switch out the vegetables in this soup. The possibilities are endless, and you can't make a wrong choice.
- Add protein to this soup by dicing firm or soft tofu into ½-inch cubes and add early in the simmering phase.
- Expand your entree options for coconut milk soup by adding cooked rice noodles, brown rice, or cauliflower rice.
- Select "Sauté" on the Instant Pot and heat the COCONUT OIL.
- When the display reads "Hot", add GREEN ONIONS, CARROTS, CELERY, GINGER, and GARLIC. Sauté a few minutes until tender, stirring as needed.
- Stir in CURRY PASTE to coat and sauté a few minutes until fragrant.
- Add COCONUT MILK, BROTH, and remaining VEGETABLES. Stir to combine.
- Press "Cancel" on the Instant Pot. Secure the lid and set the pressure release valve to the "Sealing" position.
- Select "Manual" or "Pressure Cook" for 0 (zero) minutes on HIGH pressure, followed by a 5-minute natural pressure release (NPR).
- Carefully turn the pressure release knob to release any remaining steam and open the lid. Add SALT to taste.
- Continue with item 8 in the above instructions.
Doc Caty says
I just made this soup... it is sitting on my stove waiting for the rest of my family to get home... I am planning to serve it with Buchujeon (Korean Garlic chive pancakes) I'm hoping it will work as we love to dip crackers or bread into our soup!!! Thank you so much for sharing this recipe. I feel that poaching salmon in the soup could be possible with all of the flavors and veggies?
Traci says
Hiya! The poaching idea sounds fab and would definitely work. Love the pancake dipping idea too. Let me know what you end up doing with it. Thanks so much and enjoy! xoxo
Rosalee Adams says
Amazing!!!! I am wondering if I can use TJ Thai Yellow Curry Sauce instead of the Green Curry Paste?
I am unable to handle red or green curry.
I hope it works because this is a recipe I am dying to try!!
Traci says
Yes! You can use any curry paste for this recipe! Let me know if you have any more questions and enjoy!! xoxo
Theresa Stefanko says
OH my gosh! Unbelievably amazing! I had red curry, broccoli, snow peas and sweet red and orange peppers. I also sautéed firm tofu into carrots and celery. OOOOOOHHHH so good!
Traci says
Yayyy! Day made for both of us! This truly is a favorite soup for me. I make it often! Thank you for bringing my recipe into your kitchen and for taking the time to leave feedback. Enjoy!
JS says
Excellent! I made the instant pot version and added sliced tofu sheets from Trader Joe's at the end. Served over jasmine rice and topped with green onion, cilantro, and sriracha. Delicious!
Traci says
Aweasome!! I'm glad you're loving this one! I appreciate this feedback and thanks for bringing my recipe into your kitchen. Enjoy!
KB says
Followed the instant pot directions and the coconut milk seemed to have curdled.
Traci says
Hiya, yes, coconut milk can separate during the pressure cooking process but I always find that stirring it makes it becomes smooth again. Let me know if you have any questions. Thanks!
Naia says
I kind of winged this recipe to my own specs, but it was amazing. I used a hefty amount of red curry to give it a kick, added some coconut cream to the milk to add some depth and texture, as well as shiitakes and oyster mushrooms. I replaced snap peas for the green beans, bok choy for cabbage. I put chicken broth in the soup instead of vegetable broth. With broccoli, carrots, and cilantro, it’s so flavorful and healthy. You can really play with this recipe which is what makes it fun.
Traci says
Yayy!!! I'm so glad you're loving it. Your customization sounds great! Thank you so much for taking the time to leave this feedback - and for bringing my recipe into your kitchen. Enjoy!
Tara says
Absolutely delicious. I took it to a potluck today and everyone loved it and my husband can't stop talking about it. He usually isn't so excited about soup and he's already asked me to make it again tomorrow and regularly thereafter! Thank you for a fantastic recipe with the perfect amount of kick! I didn't have cabbage and hubby doesn't love green beans but I added everything else and cauliflower rice. Yum! Spinach would be awesome, too.
Traci says
Yayyy!! I'm so glad to hear this – it's always great when the other half gives thumbs up. Thank you for going with my recipe and for sharing it with so many! I'm honored and really appreciate this feedback. Enjoy!