Thai Coconut Soup is a blend of fresh veggies, coconut milk, and flavorful green curry. This vegan soup recipe is quick to make for a delicious meal anytime!
Is Thai curry vegan?
This Thai curry recipe is vegan. It’s SO easy to make a vegan curry and has become something I truly crave on the regular!
Ingredients include loads of fresh vegetables, aromatics, curry paste, coconut milk, and vegetable broth.
If you’re not diet-restricted, you can add animal proteins including chicken, pork, beef, or seafood. Or you can skip the meat, but might still prefer to flavor your coconut curry with broth or soup stock made from animal proteins, such as chicken, beef, or seafood broth.
It really depends on your personal preference. This coconut curry is easily customizable like that.
Ingredient notes for Thai Coconut Soup
One of the staple ingredients for this Thai coconut soup recipe is green curry paste. Unlike red curry paste, which tends to be spicier, the green paste is milder, with a sweet undertone.
It adds a wonderful flavor and compliments the colorful veggies and coconut milk in the soup.
The aromatics in this soup are pretty standard for coconut curry. They include fresh garlic, fresh ginger, and onion. You can use garlic powder and ginger powder in place of the fresh ingredients, but why not take the extra step to grate some garlic and ginger to give it that authentic flavor.
Substitute for green curry paste
If you are unable to find green curry paste, you can substitute 1 teaspoon of Thai curry powder for every 1 tablespoon of curry paste. You can also use red curry paste, which tends to be spicier than green curry paste.
What vegetables are best for Thai coconut soup?
This soup is very easy to customize. If you don’t have all of the vegetables in the recipe on hand, no problem! Feel free to use any or all of these vegetables, or any other veggies you prefer.
- scallions (green onions)
- green beans
- green cabbage
Can I use frozen vegetables?
Yes! If all you have on hand are frozen vegetables, you can certainly use them instead of fresh. However, frozen vegetables are blanched, meaning they are partially cooked. As a result, they might not have that ‘crispness’ you get from fresh vegetables and won’t require as long to cook. Therefore, you’ll likely want to reduce the cooking time for this Thai coconut soup recipe by a few minutes.
How to make Thai coconut soup on the stove
Step 1. Saute onion, carrot, and celery in coconut oil over med-high heat in a 3.5-quart soup pot until tender and fragrant.
Step 2. Add aromatics, vegetable broth, coconut milk, curry paste, and remaining vegetables to the pot.
Step 3. Increase heat to bring everything just to a boil.
Step 4. Reduce heat to low, cover, and simmer.
Step 5. Serve warm. Garnish with green onion tops, cilantro (or Thai basil), and lime wedges.
* see full recipe below
How to make Thai coconut soup in the Instant Pot
Step 1. Set Instant Pot on saute function with stainless insert in place. Saute onion, carrot, celery, ginger, and garlic in coconut oil a few minutes until tender and fragrant.
Step 2. Add curry paste, stir to coat vegetables, and saute a few minutes until fragrant.
Step 3. Add vegetable broth, coconut milk, and remaining vegetables.
Step 4. Close/lock/seal the lid and set the pressure cooker button to +2. Allow Instant Pot to run its course (about 20 minutes).
Step 5. When the cycle is complete, allow a 10-minute natural pressure release. Carefully open lid, give it a stir. Serve warm.
* See full recipe below
How to serve Thai coconut soup: 3 ways
1: Lower carb option: Enjoy Thai coconut soup garnished with fresh cilantro (or Thai basil), fresh lime wedges, and green onion tops.
2. Curry noodle soup: Add 1/2 cup cooked rice noodles to 1 or 2 cups of the curry soup. Serve with chopsticks or a fork and spoon.
3. Curry with rice: Serve curry soup with a scoop of steamed jasmine rice, coconut rice, or cauliflower rice.
How to store, freeze, and reheat Thai coconut soup
To store: If you have leftover soup, store it in a covered container in the refrigerator for up to 5 days. The soup also freezes beautifully, so feel free to make a double batch! If you plan to freeze it, be sure that the soup is room temperature or cool before doing so.
To freeze: Transfer the soup into freezer-safe containers or zip-top freezer storage bags. If you store the soup in zip-top bags, it helps to freeze them flat. This way, they take up less freezer space. The frozen soup will keep well for about 3 months. After that, it will begin to lose flavor and may develop freezer burn. It will still be safe to eat, but will not taste very good.
To reheat: Thai coconut soup can be reheated in a saucepan on the stove over medium heat. Stir occasionally until the soup is warm. If using a microwave, reheat it at 50 percent power. This way, the vegetables will not overcook and become mushy. You can even reheat the soup on low power in a slow cooker.
- chef knife
- cutting board
- 3.5 qt saucepot or Instant Pot 6 Qt DUO 60
- Large spoon
- serving ladle (stainless steel)
Other curries and vegan soup recipes to try:
If you enjoy the Thai coconut soup and want similar taste adventures, make some of these other Thai curry dishes and vegan soup recipes!
Thai Coconut Vegetable Curry (made with red curry paste)
Thai Coconut Soup
- 2 Tbsp Coconut Oil
- 2 Green Onions chopped (white and green part separated)
- 2 Carrots diced
- 2 Celery Stalks sliced
- 1 Tbsp fresh Ginger finely grated
- 2 Garlic Cloves minced
- 2 Tbsp Green Curry Paste
- 1 cup Reduced Sodium Vegetable Broth
- 1 15oz can Coconut Milk
- 1/2 pint Mushrooms chopped
- 2 cups Broccoli chopped
- 2 cups Cauliflower chopped
- 1 cup Green Beans chopped
- 2 cups Green Cabbage 1 lb. chopped
- 1 handful Fresh Cilantro or a few Thai basil leaves
- 1 Lime cut into wedges
Thai Coconut Curry Stove Instructions
- In a 4-quart soup pot, heat COCONUT OIL on medium-high.
- Sauté GREEN ONIONS, CARROTS, and CELERY until tender and fragrant.
- Add GARLIC and GINGER; sauté a few minutes to release flavor.
- Clear an area on the bottom of the pot and add CURRY PASTE; heat the paste and stir into the vegetables.
- Add COCONUT MILK, VEGETABLE BROTH, MUSHROOMS, BROCCOLI, CAULIFLOWER, GREEN BEANS, and CABBAGE.
- Turn heat to high, bring just to a boil, reduce heat to low, simmer for 20 minutes, or until vegetables are cooked to your desired tenderness.
- Serve warm. Garnish with GREEN ONION (tops), CILANTRO (or THAI BASIL), and LIME.
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