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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.
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
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
Equipment
- 4-quart soup pot or 6-quart pressure cooker
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).
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
Video
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.
G Valair says
This is a wonderful soup!! 😁 The flavor is great with all the veggies you want to add. It is very healthy and a wonderful change from 'the usual'. I enjoyed it very much and will definitely make it again.
Traci says
I'm so glad you're enjoying this one! It really is so versatile with unlimited vegetable options. Thanks for taking the time to share your experience. Appreciate it!
H K H says
This soup is perfection! I followed the recipe exactly, minus the celery because I don't like it, and it's perfect. I throw in some baby bok choy or kale when I'm reheating it.
Traci says
Yay! So glad you're enjoying the soup. I love your add-ins and I often do the same. Thanks for sharing your feedback. Enjoy!
Bonnie says
Thai coconut soup is amazing. Thank you for sharing.
Traci says
You are so welcome and thank you for the feedback. Enjoy!!
Espi says
How long is it good for in the fridge?
Traci says
Hiya, once it has cooled completely, you can refrigerate in an airtight container up to 5 days. Enjoy!
James Philip says
nice and presentation looks great,
I want to try to make it
Traci says
Yay! Hope you can make time to do so 🙂 Let me know if you have any questions. Enjoy!
Lindsey says
Delicious and healthy! Like another reviewer, I was worried 2 cups of liquid was too little and wanted more broth. I ended up using 4 cups of water and the entire can of green curry paste (about 5.5 Tbsp) and one veggie bouillon cube. I added the juice of one small lime to the entire pot of soup at the end and garnished with cilantro as recommended. The soup was so good, with just the right amount of heat and veggies. The reheated leftovers tasted even better the next day. I will definitely be adding this to the regular rotation. Thanks!
Traci says
Yay! It's very customizable and it sounds like you made it your own. I'm glad you enjoyed. Thanks for sharing your experience 🙂
Lindsey says
This soup is so good I've made it several more times since my review, and it turns out amazing every time! I've made it with both red and green curry paste (highly recommend Maesri brand in a can over Thai Kitchen in a jar for better flavor) and have successfully used frozen veggies (broccoli, cauliflower, green beans) instead of fresh to save prep time. I've even used frozen crushed ginger instead of freshly grated ginger to save time as well. I have been adding pan fried tofu lately as well for protein. My omni partner gobbles up this soup. Leftovers taste great the next day too. Thank you again so much for a great and versatile recipe!
Traci says
Yay Lindsey! I'm so glad you're experimenting and made it your own and your changes sounds perfect! Thanks so much for sharing your experience. I really appreciate it. Enjoy!
Dewayne says
Taste was delicious. It does need salt. I used the Instant Pot as directed. I suggest making it in a pot on the stove instead. That way you have more control over the doneness of the vegetables. If the heat gets too high in the Instant Pot, the coconut milk will curdle.
Traci says
Hiya. Thanks for sharing your experience. Yes, adding salt to taste is one of my favorite recommendations for any recipe 🙂 I'm surprised to hear your experience with the coconut milk as I haven't had that happen in the Instant Pot. Also, can you elaborate on your vegetable preference because I find that zero pressure cooker minutes is the perfect amount of time for fork-tender veggies. Thanks again!
Tracey L. says
Hello, I made this but with broccolini, baby corn, (green part only) green onions, carrots and spinach, I also used yellow curry powder (no garlic-low fodmap diet). I used dry ginger and added some dry cilantro and lime juice at the end, I also put the dry rice noodles and cooked together. It turned out so thick, silky/creamy and absolutely delicious. Love the recipe thank you !!
Traci says
Yay! Sounds delicious! I'm glad to provide a base recipe that's so versatile. Thanks for sharing your experience 🙂 Enjoy!
Kathy G says
This was a hit, even for my picky son. I added more garlic and extra tamari. It was really good!
Traci says
Yay! I'm so glad you went for it! I always love when the littles give a thumbs up 🙂 Thank you so much for sharing your experience. Enjoy!!
Audrey says
We loved this. I made it with carrots, sweet onions, broccoli, cauliflower, ginger, and tofu, along with curry paste, veggie broth cubes, and coconut milk. I served it over rice noodles.
Traci says
Yay! So glad you enjoyed and sounds like the perfect combo 🙂 Thanks for letting me know!
Midnightbaker311 says
I was craving Thai coconut soup tonight but too tired to stop to pick it up. Luck would have it I had most of these ingredients at home and this was quick and easy and DELICIOUS!! The only thing I would do differently is not add the broccoli or cauliflower until after it is cooked (I did pressure cooker). I will make this again and again with various vegetables. THANK YOU...SO GOOD:)
The Kitchen Girl says
Yay! I'm so glad you gave it a go 🙂 Ya know, I've been meaning to adjust the Instant Pot instructions to zero minutes (and I just did) because I'm finding that veggies never need more than that, especially in a high volume soup like this. Adding at the end is a great option too, esp for those who want tender crisp veggies. So, I appreciate your feedback. Thanks so much!!
Rachel says
Thanks for your recipe. It's easy, healthy and most importantly, tasty.
The Kitchen Girl says
You're so welcome 🙂 I'm glad you're enjoying it. Thanks for the review!
Jo Honing says
OMG the best Thai Soup so hearty and flavoursome when you are watching the calories
The Kitchen Girl says
Yayy, Jo! I'm so glad you enjoyed this soup 🙂 It really is a great one for that. Thanks for the feedback...much appreciated!
A. Weickert says
I have been looking for and making very low calorie soups to eat on intermittent fasting days where I stay under 500 calories and my husband stays under 600. This is my new favorite low cal soup because it tastes great, has a high ratio of veggies to broth and clocks in at rock bottom calories. It is a soup worthy of a non-fasting day and doesn't seem like stripped down or watered down version of a better soup. It is a tasty way to get big servings of vegetables into your diet. I like the idea of adding tofu. An alternative to frying in oil would be to cut it into 2" x ¼" x1/4" matchsticks and put it in near the end without precooking. Thanks for the delicious recipe.
The Kitchen Girl says
Awww nice! I'm so glad my Thai coconut soup found its way into your kitchen 🙂 That makes me super happy and I, too, love to eat it when I need lots of veggies with lots of flavor. Thanks for taking the time to review...much appreciated
Michele Iannuzzo says
Can you add instructions for using tofu?
The Kitchen Girl says
Hi Michele, If I were adding tofu to this, I'd press the water out of the tofu and cube it, then heat oil in the pot, and saute the tofu until it's slightly crispy, transfer to a plate, resume soup instructions, and add it back to the soup at the end. Hope all of that makes sense. Let me know if I need to clarify. Enjoy!
Urvashi says
Hey! I was wondering if I can make the soup without the onions, carrots and celery? And I'd love to add some rice vermicelli.
The Kitchen Girl says
Yes, you can definitely omit any ingredients you like. I often serve this soup over rice vermicelli, but you could add it to the soup as well. Enjoy!
Rachel Kelts says
Hi There- soup looks great just wanted to know if you've found a vegan Green Curry Paste? The one you list has shrimp paste in it.
Thank you
The Kitchen Girl says
Hi there, it's vegan. Here's a link...check out the label Curry paste
Pamela Reimer says
Made this tonight and it was super good. I tweaked it a bit to keep the hubby happy by adding chicken stock and some shredded rotisserie chicken breast.
The Kitchen Girl says
Thank you so much, Pamela. I'm glad you and hubby enjoyed it. I'm a fan of the shredded chicken trick too 😉 Thanks so much for taking time to let me know
Girlfriend says
Girlfriend, here I am in Florida and we are having a very cold snap. I wanted to make something that would keep me warm when the temp is supposed to be 29 degrees tonight, Well....this soup is perfect! It is sooo good and I love all the veggies in it. Fantastic flavors and perfect for cold nights!!
Traci Antonovich says
Ohhhh this is awesome, girlfriend! I'm so glad my soup is keeping you warm 🙂 xoxoxo
Denice Swinnen says
It seems like there is not enough liquid for my soup. I'm adding another cup of veggie broth. Hope it tastes as good as it smells!
Traci Antonovich says
Hi Denice...to each his/her own 😉 Hope it turned out to your liking.
Cyndy says
I cannot wait to try this recipe. I love to eat vegetarian whenever possible but I'm considering adding shrimp! Thai soup is one of my favorites!
Traci Antonovich says
Thanks, Cyndy...I think shrimp would be great! Enjoy 🙂
Andrea Metlika says
Such wonderful flavors and love all the veggies in this soup. I cannot wait to make this for my family.
Traci Antonovich says
Thanks, Andrea...enjoy!
Jackie Hall says
I can't wait to make a bowl of this. It will be perfect this week with the cold front approaching.
Traci Antonovich says
Thanks, Jackie...enjoy!
Katie says
Such great flavors in this soup! The family loved it.
Traci Antonovich says
Awesome, Katie! Thanks for letting me know 🙂
Ashley says
This was the perfect pick me up post Thanksgiving bloat!!
Traci Antonovich says
Haha nice! That's exactly what it was intended for 🙂 Thanks, Ashley