Name: Thai-inspired Coconut Curry Soup
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Thai
Ingredients: ¼ tsp black pepper; ½ tsp salt; 1 can (14 oz) full-fat coconut milk; 1 medium yellow onion, diced; 1 red bell pepper, sliced; 2 medium carrots, sliced; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh lime juice; 2 tbsp red curry paste; 3 cups low-sodium vegetable broth; Optional garnish: extra cilantro, lime wedges, chili flakes

Savor Thai-inspired Coconut Curry Soup, a fragrant, creamy dish with coconut milk, bold curry, and fresh veggies. Perfect for healthy weeknight dinners, this vegan soup delivers exotic flavors and nourishment with ease.

Why You’ll Love This Recipe

Thai-inspired Coconut Curry Soup is a vibrant, soul-soothing dish that blends creamy coconut milk, aromatic curry paste, and fresh vegetables, creating a perfect option for healthy weeknight dinners or cozy evenings. Ready in under 40 minutes, this budget-friendly, vegan recipe is simple to make, requiring one pot for easy cleanup. Its versatility allows for protein and spice tweaks, making it a crowd-pleaser for all dietary needs. Packed with vitamins, fiber, and bold Thai flavors, this soup pairs beautifully with rice or naan, offering a nutritious, flavorful meal that’s as delightful as it is effortless.

Recipe Tips and Tricks

Use Full-Fat Coconut Milk: Ensures rich creaminess; shake can well before opening.
Adjust Curry Paste: Start with less red curry paste and add more for desired heat.
Prep Veggies Evenly: Cut vegetables uniformly for consistent cooking and texture.
Simmer Gently: Avoid boiling after adding coconut milk to prevent curdling.
Garnish Fresh: Add lime juice and cilantro just before serving for bright flavor.
Taste and Balance: Adjust fish sauce or soy sauce for umami and saltiness.

Yield: 6 Servings

Thai-inspired Coconut Curry Soup

Thai-inspired Coconut Curry Soup, a creamy, fragrant vegan dish perfect for healthy, exotic dinners.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

¼ tsp black pepper
½ tsp salt
1 can (14 oz) full-fat coconut milk
1 medium yellow onion, diced
1 red bell pepper, sliced
2 medium carrots, sliced
2 tbsp fresh cilantro, chopped
2 tbsp fresh lime juice
2 tbsp red curry paste
3 cups low-sodium vegetable broth
Optional garnish: extra cilantro, lime wedges, chili flakes

Instructions

Prep Veggies: Slice bell pepper and carrots, dice onion for vibrant color and texture.

Sauté Base: Heat a large pot over medium; sauté onion for 3 minutes until softened.

Add Curry Paste: Stir in red curry paste; cook for 1-2 minutes until fragrant.

Pour Broth: Add vegetable broth, stirring to dissolve curry paste completely.

Add Veggies: Stir in bell pepper and carrots; bring to a gentle simmer.

Simmer Soup: Cook for 15 minutes until vegetables are tender but still crisp.

Add Coconut Milk: Stir in coconut milk gently; heat through without boiling.

Season Soup: Add lime juice, salt, and pepper; taste and adjust flavors.

Prep Garnish: Chop fresh cilantro and slice lime wedges for a bright finish.

Serve with Flair: Ladle into bowls, garnish with cilantro, lime, and chili flakes, and enjoy this fragrant soup!

Notes

Shake coconut milk can well before opening to blend cream and liquid.
Adjust red curry paste to control spice; start with 1 tbsp for milder flavor.
Leftovers thicken in the fridge; add broth when reheating to adjust consistency.
Serve with jasmine rice, rice noodles, or naan for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 167Total Fat 14gSaturated Fat 13gUnsaturated Fat 1gSodium 405mgCarbohydrates 11gFiber 2gSugar 3gProtein 2g

Ingredients Notes

Coconut Milk: Full-fat canned coconut milk adds richness; light version reduces calories.
Red Curry Paste: Provides bold Thai flavor; adjust for heat; green curry paste is an alternative.
Vegetable Broth: Low-sodium broth controls saltiness; chicken broth for non-vegans.
Bell Peppers: Red or yellow add sweetness and color; green peppers are sharper.
Carrots: Fresh carrots add crunch and sweetness; baby carrots save prep time.
Onion: Yellow onion builds a savory base; shallots offer a milder flavor.
Lime Juice: Fresh lime juice adds tangy brightness; lemon juice can substitute.
Cilantro: Fresh cilantro offers a bright garnish; basil or green onions can substitute.

Variations and Substitutions

Protein Add-In: Include shrimp, chicken, tofu, or chickpeas for a heartier soup.
Veggie Swap: Replace bell peppers or carrots with zucchini, mushrooms, or spinach.
Gluten-Free: Naturally gluten-free with tamari instead of soy sauce if added.
Low-Fat: Use light coconut milk for a lighter version; texture will be thinner.
Spicy Kick: Add extra curry paste, chili flakes, or fresh chilies for more heat.
Herb Variations: Swap cilantro for Thai basil, mint, or parsley for different profiles.
Noodle Option: Add rice noodles or vermicelli for a heartier, soup-noodle dish.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat gently on the stovetop.
Freezer: Freeze in portioned containers for up to 2 months; thaw in the fridge before reheating.
Reheating: Warm with a splash of broth or coconut milk to restore creaminess.
Meal Prep: Portion into containers for easy lunches or dinners throughout the week.