This Spicy Coconut Thai Curry Soup is the perfect weeknight meal. It is packed with veggies, healthy fats, and a ton of flavor! It’s ready in 30-minutes and this Vegetable Curry Soup is great for meal-prep throughout the week.
Linley here! I am sitting at one of my new favorite cafés. As I mentioned in THIS post, I have recently moved. We moved from NE Minneapolis to South Minneapolis. If you know me, you know that I absolutely love NE Minneapolis. I love the restaurant scene, coffee shops, and the “small town” feel it gives you. It was a hard decision to move to a different part of the city, but I’m absolutely loving it! I was nervous about finding a coffee shop or café in South Minneapolis that was cozy, had great coffee, AND good food. I have my favorites in NE and had my doubts that I would find a café that had everything I needed in South Minneapolis. I work from coffee shops whenever I’m not at Fit Foodie HQ with Lee, so finding a place that I feel comfortable is so important. Guess what, I found the perfect place– Studio 2 Cafe.
Studio 2 Cafe is the perfect combination of everything I was looking for; a workspace with great food and good coffee. All of their food is made from scratch using fresh ingredients from local vendors and farms whenever possible. They have daily specials, a great happy hour, and when it’s nice outside they have big garage door windows that they open up to let the fresh air in. It’s not stuffy and you get the feeling that EVERYONE is welcome. They’ve got amazing baked goods, delicious meal options (especially their Eggman Sandwich).
One last thing that I love is that they also have live music Friday-Sunday. That’s right, work all day and relax at night while you enjoy a glass of wine and listen to good tunes. I’m basically in love. If you’re in the area, check it out! Now, on to this delicious Spicy Thai Coconut Curry Soup.
Lee and I have been experimenting with all kinds of different flavors this fall. We’ve been dabbling in Thai curries, Indian curries, and other flavor combinations that we haven’t typically used on FFF. We are testing and having a really good time experimenting with new spices, veggies, and other ingredients.
We Love Coconut Thai Curry Soup!
This Spicy Thai Coconut Curry Soup is one of my new favorite recipes. The fall weather is here to stay in Minnesota and there’s nothing like a tasty bowl of vegetable curry soup to warm the soul. It is a simple soup packed with flavor and you can use the veggies that we use in the recipes or swap them out for your favorites. You can make this Thai Curry Soup so many different ways! One thing Lee and I tried was adding 1/4 cup of brown rice to the soup when we needed a bit more girth for lunch. It was absolutely delicious. You could try this soup with quinoa, barley, jasmine rice, or just leave it as is.
Another great this about this Thai Curry Soup is that it’s very allergen friendly, meaning that it doesn’t include most high-allergen foods. This soup is…
Coconut Curry Soup Nutrition
- 100% plant-based
This soup is ready in 30-minutes or less, so it is perfect for a weeknight meal. I have also meal-prepped this recipe to eat it all week long, and the flavor only gets better throughout the week. Add this delicious soup to the menu this week and let us know all of the different ways you made it your own! ENJOY!
Spicy Coconut Thai Curry Soup
This Spicy Thai Coconut Curry Soup (Vegan!) is the perfect weeknight meal. It is packed with veggies, healthy fats, and a ton of flavor! It’s ready in 30-minutes and is great for meal-prep throughout the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- 1.5 tablespoons coconut oil
- 1 large sweet potato, peeled and chopped
- 4 large carrots, peeled and diced
- 4 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1 large red pepper, finely stripped
- 5 tablespoons red curry paste
- salt, to taste
- 4 cups, broth (any kind)
- 1 15 oz. can full-fat coconut milk
- 1/2 tablespoon sriracha (or more, to taste)
- 2 tablespoons diced green onion
- 2 tablespoons chopped cilantro
- 1 lime, juiced
- salt, to taste
- 8 oz. frozen green peas
- 1/4 cup cooked brown rice (per serving)
- chopped jalapenos
- fresh cilantro, chopped
- green onions, chopped
- Heat coconut oil in a large pot over medium/high heat.
- Add sweet potatoes and carrots. Let cook for 7-10 minutes, stirring occasionally.
- Then, add garlic, onion, and red pepper. Cook for 2-3 minutes.
- Place the rest of the ingredients (except peas) into the pot and bring to a boil.
- Turn the heat to low, add peas, and let simmer for 10-15 minutes.
- Remove from heat and serve with cilantro, green onion, jalapeño, and rice (optional). Enjoy!
- Serving Size: 1/6
- Calories: 282
- Sugar: 11
- Sodium: 3039
- Fat: 15
- Carbohydrates: 25
- Fiber: 6
- Protein: 11