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 (like this crockpot curry chicken), 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
- Vegan
- 100% plant-based
- Gluten-free
- Grain-free
- Paleo-friendly
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!
Vegan Soup and Chili Recipes
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.
Ingredients
- 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
Optional Toppings
- 1/4 cup cooked brown rice (per serving)
- chopped jalapenos
- fresh cilantro, chopped
- green onions, chopped
Instructions
- 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!
Nutrition Facts
Serving Size: 1/6 Calories: 282 Sugar: 11 Sodium: 3039 Fat: 15 Carbohydrates: 25 Fiber: 6 Protein: 11Keywords: Thai Curry Soup
I have made this a couple times and it’s always perfect for the cold months. I used green curry paste since it’s what I had on hand and it tastes great! (Color is just a little less bright orange.)
The rice with it definitely helps make it heartier—would suggest not skipping that topping. It’s really veggie-packed on its own so a small scoop of rice doesn’t take away from how nutritious this is. 🙂
★★★★★
This was a fantastic soup recipe. We live in Nebraska, which is only slightly warmer than the winters in Minneapolis, so this was just what the chef ordered. So good. I am not a sweet potato fan, so I used a Russet potato instead and it was perfect. As suggested in the recipe, I increased the sriracha a bit and may increase it even more next time. Bringing the heat really adds to the appeal. Thanks for the idea, Linley!
★★★★★
This was really tasty. Like others, we also kicked up the curry paste, added jalapeno earlier (and as a topping) and also added thin rice noodles, which made it a real meal, but also absorbs a lot of liquid, so we added more coconut milk too. Everyone really loved this soup and the flavors here are definitely one of the best online recipes we have tried. Thank you for this!
★★★★★
This is an excellent base recipe. I just added more curry because I like spicy, and then simmered it for an hour to really get the flavors meshing well. I then took my immersion blender to make it smooth and creamy. I added some vegan noodles, roasted broccoli, green onion, and a sprinkling of everything bagel seasoning. So good.
★★★★★
This is a wonderful and simple recipe. I had a lot of fun making the house smell amazing. Thank you for sharing this!!!!
★★★★★
I don’t ever really review recipes but this was *chef kiss* the only thing I changed was more garlic, more lime juice, less broth/more curry…. as I wanted it to be EXTRA spicy. It was too mild. But seriously SO good. Add as much or as little veggies you want (I prefer mine to almost be a stew with extra rice so I’m super full as I used it for lunches at work)
★★★★★
Thank you for your thoughtful review!
This was easy to make and delicious. I wanted to reduce the fat and calories (sorry – I know it tastes better the other way) – so I substituted coconut water for the broth and then used the boxed coconut milk substitute (vs. the full-fat stuff in the can.) I thought it was delicious. And, if anyone is interested, it made 12 C and had 167 calories for a 2 cup serving, which I thought was pretty good.
★★★★★
Third time making this soup and it’s been a hit every time! So warm, so hearty, and such a unique flavor that adds a yummy variety to my weekly meal plans. Will be be adding this to my regular rotation.
★★★★★
So good you can drink the broth 😛
We loved this! Who needs a Thai restaurant?! We were glad we made rice to have with it, and we did not add siracha sauce thinking it would have enough heat without it. Would also be good with rice noodles. Or adding cooked shrimp or chicken.
★★★★★
This soup is great, but there is something missing and I can’t tell what. Maybe some more coconut flavor? I added curry powder and garlic powder to mine. I was expecting it to be bold In flavor like in the Thai restaurants, could it be that theres no fish sauce in this one? Thanks!
★★★★★
I added 1 T of coconut palm sugar to mine which I thought was helpful.
This was my problem as well so I actually just added less broth, more curry… much more kick.
I added the zest of a whole lime peel (to the 3x recipe) near the end. It gave it a bit more punch without adding more heat. Yum! 🙂
Easy to follow and tasted great! Thnx
★★★★★
This recipe was awesome!
★★★★★
Made it and it was amazing!
★★★★★
I w made this twice, one as a vegan soup with vegetable broth, the other with chicken broth and chicken pieces. It has come out amazing both times!
★★★★★
YAY!! Glad you loved it!
Super delish & easy. I bought a bag of sweet potato fries I diced. My husband wasn’t a fan of the name of the soup (scared!) but used his open mind & also loved!!
★★★★★
LOL. Such a dude thing 😛 Glad he loved it!
Needs fish sauce.
Looks great, totally going to try making it – but am I missing the roasted jalapeno part? Or is that just the chopped topping?
OMG, a vegan Thai curry soup?! SIGN ME UP GIRL. I would love love love to have Thai soup again. I miss it already!
This sounds delicious and I know my husband would love it. Do you know how many calories it has per serving?
I added a can of chickpeas for some extra protein- it was an awesome addition! This soup is soooooo good especially on a cool MN day like today!
Love the chickpea addition! We should have done that 🙂