This Vegan Thai Coconut Curry Soup is pure comfort in a bowl.
It’s creamy, cozy, and full of flavor from red curry paste, coconut milk, and fresh herbs.
You’ll love how fast it comes together—and the best part? You only need one pot.
It’s great for chilly nights, sick days, or when you just want something warm and nourishing.
Why I Love This Recipe
This recipe brings back memories of a tiny Thai café I used to visit after work. They served the most soothing coconut curry soup, always with extra lime and herbs. I made it my mission to recreate it at home—and this version is the one I’ve stuck with for years.
- It’s made in one pot—less cleanup
- Packs in tons of flavor with very few ingredients
- Easy to adjust spice level
- Makes you feel warm and full but not heavy
- Leftovers taste even better the next day
What You’ll Need
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 block (14 oz) firm tofu, drained, pressed, and cubed
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- Juice of 1 lime
- Fresh cilantro, chopped (for topping)
- Fresh basil, chopped (for topping)
- Cooked rice or rice noodles (optional, for serving)
- Lime wedges (for serving)
Ingredients
Pro Tips
- Press tofu for at least 10 minutes to help it absorb flavor
- Use full-fat coconut milk for the best creamy texture
- Add lime juice right at the end to keep the taste bright
- Sauté the curry paste well—it brings out all the spice and depth
- Toss in a handful of spinach at the end for extra nutrients
Tools You’ll Need
- Large soup pot
- Cutting board and sharp knife
- Garlic press or grater (for ginger)
- Measuring spoons and cups
- Wooden spoon or spatula
- Ladle
- Bowls for serving
Substitutions and Variations
- Swap tofu for tempeh or soy curls
- Use green curry paste for a different flavor
- Sub maple syrup for brown sugar
- Add baby corn or snap peas for crunch
- Use light coconut milk for a lighter version
Make Ahead Tips
- Chop all veggies and store them in the fridge
- Press and cube tofu ahead of time
- Make the soup base and add tofu and lime just before serving
- Store finished soup (without rice) for 3–4 days in the fridge
Instructions
Step 1: Sauté the aromatics
Heat 1 tablespoon coconut oil in a large soup pot over medium heat. Add 1 small diced yellow onion, 3 cloves minced garlic, and 1 tablespoon grated fresh ginger. Sauté until the onion is soft and fragrant, about 3–4 minutes.
Step 2: Add the curry paste
Stir in 2 tablespoons red curry paste. Cook for 1 minute, stirring constantly, until the paste darkens and smells aromatic.
Step 3: Pour in broth and coconut milk
Slowly pour in 4 cups vegetable broth and 1 (13.5 oz) can full-fat coconut milk. Stir well to combine. Bring to a gentle simmer.
Step 4: Season the broth
Add 1 tablespoon soy sauce and 1 tablespoon brown sugar. Stir and let simmer gently for 5 minutes.
Step 5: Add tofu and veggies
Stir in 1 block (14 oz) cubed firm tofu, 1 red bell pepper thinly sliced, and 1 cup sliced mushrooms. Simmer for another 5–7 minutes, or until veggies are tender.
Step 6: Finish with lime juice and herbs
Turn off heat. Add the juice of 1 lime and stir. Taste and adjust seasoning. Ladle into bowls and top with fresh chopped cilantro and basil.
Step 7: Serve it up
Ladle the soup into bowls. Add a scoop of rice or noodles if you like. Garnish with extra herbs and a lime wedge.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. If you added rice or noodles, they may soak up broth—just add a splash of water to loosen it up. This soup freezes well without rice or noodles.
Servings and Time
Serves: 4
Total Time: 30 minutes
Macros (per serving, no rice)
- Calories: 340
- Protein: 14g
- Carbs: 16g
- Fat: 26g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Coconut milk has fat that blends with the red curry paste, helping it release aromatic oils. Simmering the paste with garlic and ginger deepens the flavor. Lime juice adds brightness and balances the richness at the end.
Common Mistakes
- Boiling the soup after coconut milk – can make it curdle
- Not pressing tofu – it stays watery and bland
- Skipping curry paste sauté – you’ll lose depth of flavor
- Using low-fat coconut milk – the soup won’t taste creamy
What to Serve With
- Jasmine or basmati rice
- Rice noodles or soba
- Thai spring rolls or veggie dumplings
- Steamed edamame
- Thai iced tea or sparkling lime water
FAQ
Can I make it spicy?
Yes! Add more curry paste or a pinch of chili flakes.
Can I use light coconut milk?
You can, but it won’t be as creamy.
Does this soup freeze well?
Yes—just freeze without rice or noodles for best texture.
Can I use other vegetables?
Totally. Try spinach, baby corn, snow peas, or zucchini.