• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Us
  • Recipes
  • Meal Planner
  • Subscribe

Framed Recipes

menu icon
go to homepage
  • About Us
  • Recipes
  • Meal Planner
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Us
    • Recipes
    • Meal Planner
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home Âť Coconut Curry Soup

    Published: Jan 5, 2021 ¡ by Sree ¡ This post may contain affiliate links ¡ Leave a Comment

    Coconut Curry Soup

    Jump to Recipe

    Are you ready for a flavor explosion? Try this amazing, fragrant, and warming Thai-inspired coconut curry soup loaded with vegetables, and tons of flavors and made creamy with some thick coconut milk!

    Use this vegan recipe as a base version - make it spicy or mild - according to your taste preference. Add your choice of proteins - chicken, shrimp, tofu - go wild! 🙂

    Tuck into this warm and comforting bowl of curry-flavored Thai coconut milk soup.

    stove top recipe thai coconut curry soup

    **This Thai Coconut curry Soup recipe post may contain affiliate links. Read my Disclaimer here.

    Jump to:
    • what are the basic ingredients required?
    • Equipment/utensils needed
    • step by step instructions
    • What proteins can you add to the soup?
    • Make it a fuller meal
    • Soup Toppings 🙂
    • Meal prep tips
    • Saving leftovers
    • Have you tried these?
    • Additional notes
    • Thai Coconut Curry Soup

    what are the basic ingredients required?

    Full recipe + measurements + video can be found in the recipe card below.

    This coconut milk soup with irresistible Thai flavors is very easy to prepare. The key ingredient is curry paste - you can use homemade curry paste or to make your life easier, use a store-bought one.

    • Mixed Vegetables - onion, carrots, bell peppers, mushrooms, etc.
    • Curry Powder
    • Red Curry Paste
    • Ginger and Garlic
    • Soy Sauce
    • (Vegetable) broth
    • Coconut milk
    • Cooking oil
    • Salt
    • Thai Basil & Cilantro for garnish
    • Lime/lemon wedges to serve
    thai coconut curry soup with garnishes

    Mixed Vegetables - carrots, bell peppers, mushrooms etc

    This vegetarian Thai coconut soup is in fact loaded with vegetables. I have used our favorite vegetables to prepare this - onion, carrots, bell peppers, and mushrooms. You can use these or use a combination of your favorite vegetables. I would suggest using quick-cooking vegetables to reduce cooking time.

    Add vegetables that need higher cooking times first followed by the ones that need less time. You will notice that I have added carrots first and the mushrooms at the end - for the same reason.

    Onions

    I usually use red onions for most of my cooking, especially Indian cooking. For this recipe, however, I have used sweet onions. I like this mainly for aesthetics (the translucent sweet onions just blend in with other colors). If you do not have sweet onions, please use the onions that are easily available to you.

    Curry Powder

    The curry powder (the McCormick brand, one of my favorite brands) is a mix of spices like Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Clove, Onion, Ginger, and Red Pepper. It has a bold flavor and has a golden yellow color due to the turmeric(turmeric can stain very easily, so be careful!).

    This spice adds the required heat to the dish. If you like it spicier, add some chili sauce for extra oomph! There could be a chance that the curry powder flavors vary between the brands (if you are using store-bought ones). Make sure you adjust the quantity to suit your taste.

    Red Curry Paste

    Red curry paste is a mix of different spices and other flavorings. The one that I use has the following ingredients - red chilies, coriander root, shallots, lemongrass, garlic, kaffir lime peel, lemongrass, salt, etc.

    I have used store-bought red curry paste to cut down on the time without compromising the flavors. The combination of the curry powder and red curry paste is amazing! The flavor blend just gives you a warm feeling inside of you :).

    Just like store-bought curry powder, the spice levels of red curry paste can vary based on different brands. Adjust the quantity used to suit your taste. Taste as you go for this recipe.

    Leftover red curry paste can be stored in the refrigerator.

    thai coconut milk curry soup made on stove top

    Ginger & Garlic

    These are must-haves in this dish. I prefer to use a little more ginger than garlic because I like the warm ginger undertones in the dish. This is especially true if you are preparing this on a winter evening.

    Soy Sauce

    Try to use a good-quality soy sauce to get the maximum umami flavor. I recommend that you do some brand research to ensure that the Soy sauce you are using is in fact vegan. Also, keep in mind to check the gluten-free label for Soy sauce if you are following a GF diet.

    (Vegetable) broth

    If you make broth at home, you can definitely use that. But this recipe is like a cheats recipe to get the maximum flavor without going into the hassle of making everything from scratch. So, if you do not have time to make broth at home, feel free to use store-bought ones.

    Adjust the salt based on the sodium content in the broth you are using.

    Coconut milk

    I have used canned coconut milk available in the grocery stores. I think in India, coconut milk is available in tetra packs. Those would work perfectly as well.

    I have used full-fat coconut milk to get a rich creamy coconut-y taste. If you are counting calories, you can use low-fat ones, but the result will not be as creamy as using the full-fat version.

    Leftover coconut milk? You can use them in the following recipes.

    Recipes using coconut milk

    Brown Sugar (optional)

    If you like to have a sweet note to your soup, add ½-1 tablespoon of brown sugar along with the broth.

    Salt

    A small note on salt, especially if you are using store-bought spice blends - the red curry paste, curry powder (some brands), broth, and soy sauce all have salt in them. Before you add salt to the soup, taste it and make sure you are not adding more salt than is necessary.

    I like to season with salt at the end, to ensure that I am not adding too much salt.

    Lime/Lemon Wedges

    I L-O-V-E to drizzle a dash of lime/lemon juice on the sup. The tanginess from the lemon just perks up the entire dish to a new level. Try it!

    Read the ingredients before purchasing a sauce, condiment, spice, etc. to ensure that it meets your specific dietary needs.

    easy and flavorful recipe for thai soup with vegetables

    Equipment/utensils needed

    This is a pretty straightforward, versatile, and forgiving recipe for the vegetable soup in coconut milk with Thai flavors made on the stovetop. You will need:

    • A large soup pot
    • Cooking spoon
    • Chopping board and knife
    • Measuring scale and spoons ( optional, if you can eyeball the ingredients)
    • Ladle to serve the soup
    • Serving bowls and spoons

    step by step instructions

    Detailed instructions and video can be found in the recipe card at the end of the blog post.

    • Heat oil. Add onions, garlic, and ginger. Cook until translucent.
    • Add the vegetables.
    • Add curry powder, red curry paste. Cook until aromatic.
    • Add the soy sauce followed by the broth. Bring to boil.
    • Add the coconut milk. Simmer to let all the flavors blend.
    • Ta-da!
    warm and comforting bowl of curry flavored thai coocnut milk soup

    What proteins can you add to the soup?

    • To keep it vegan, add tofu along with the mushrooms. Be gentle with the stirring to ensure tofu pieces do not break.
    • If you like chicken, you can add some pre-cooked shredded chicken along with the broth.
    • Something with seafood? Of course! Try this soup with some shrimp (peeled and deveined). Pan-fry the shrimp before you add it to the soup.

    If you are going with the chicken or the shrimp variation for this coconut curry soup, use chicken broth instead of vegetable broth for added non-vegetarian flavor.

    rice noodles served with thai flavored coconut curry soup

    Make it a fuller meal

    This Thai flavored soup is not thick like the pureed soups. It is slightly thin and watery but full of flavors.

    • Serve the soup along with some rice noodles.
    • I love to serve this with some aromatic jasmine rice.

    While the soup is boiling and then simmering, prepare the rice noodles and rice according to the package directions.

    Soup Toppings 🙂

    • I like the flavors of Thai basil in this soup! If you can't find Thai basil, use regular basil. It will be fragrant and amp up the flavor.
    • Another topping I love to use in this soup is fresh Cilantro. Just amazing!
    • Want some crunch? Add some roasted, crushed peanuts.
    • Want it spicier? Top with some freshly chopped chilli pepper or drizzle some chili oil. Ooh so good!
    amazing thai flavors in this coconut milk soup with vegetables

    Meal prep tips

    Most of the spices and flavorings used in this Thai soup are premade and store-bought.

    Make-from scratch: If you are in the habit of making everything from scratch, you can prepare stock (broth), curry powder spice mix, and red curry paste at home in advance and use as required.

    Store-bought: You are more or less prepared for making the soup. :). You just need to chop the vegetables and cook. But if you are extremely busy, you can chop and slice the vegetables and store them in the refrigerator until ready to use.

    Saving leftovers

    Storing in the refrigerator: You can store the leftover soup in the refrigerator in an airtight container. Reheat in a microwave or on the stovetop until heated through.

    Freezing the soup: If you are planning to freeze the soup:

    • Make sure you completely cool the soup before freezing.
    • Add coconut milk only after you have reheated the soup. (Do not add it before you freeze).
    • Do not cook the vegetables fully. Slightly undercook them so that they will cook to perfection when you reheat the soup.

    (the above tips are from https://www.thekitchn.com/)

    Have you tried these?

    • This was a reader requested video for cleaning and preparing mushrooms.
    • Do you love Thai flavors as much as we do? Then you SHOULD try this Thai flavored pineapple curry rice.
    • Can't get enough mushroom recipes. We got you covered - this mushroom bhutti is a Konkani style preparation using mushrooms. Rich coconut and tamarind flavors.
    • These flavor-packed mushrooms taste amazing with rice - if you get small button mushrooms, you don't even have to chop them! 🙂
    serving suggestions for thai coconut curry soup

    Additional notes

    • 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
    • 1 TEASPOON= 5 ML; 1 TABLESPOON= 15 ML
    • Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
    • The serving size is 4. To make it a fuller meal, add a serving of rice noodles or jasmine rice along with the soup.
    • You can choose your favorite protein to add - tofu, shrimp/prawns, chicken, etc are good options.
    • If you like a hint of sweetness, add ½ - 1 tablespoon of brown sugar.
    • Different brands of curry powder and red curry paste have different levels of heat. Add smaller quantities at a time, taste as you go. Add more if you want more spice and flavor.
    • Like it spicier? Add some chilli sauce along with soy sauce to perk up the heat or serve with some fresh chillies. One more idea for you to make it spicier is to drizzle some chilli oil.
    easy and flavorful recipe for thai soup with vegetables

    Thai Coconut Curry Soup

    Are you ready for a flavor explosion? Try this amazingly fragrant and warming Thai inspired coconut curry soup loaded with vegetables, and tons of flavors and made creamy with some thick coconut milk! Use this vegan recipe as a base version - make it spicy or mild - according to your taste preference. Add your choice of proteins - chicken, shrimp, tofu - go wild! 🙂
    Tuck into this warm and comforting bowl of curry-flavored Thai coconut milk soup.
    Print Recipe Save Saved!
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 -5

    Ingredients
      

    • 1 - 2 tablespoon oil
    • 100 grams (1 cup) onion; finely chopped
    • 2-3 large cloves garlic; finely chopped
    • 1- inch ginger; peeled & minced
    • 75 grams (1 medium) carrot; thinly sliced
    • 100 grams (½ of a medium) red bell pepper; thinly sliced
    • 1-2 teaspoons curry powder or to taste
    • 1-2 tablespoon red curry paste or to taste
    • 50 grams (½cup) mushrooms
    • 1 tablespoon soy sauce use vegan and/or gluten-free if required
    • 1 32 ounces container vegetable broth (approximately 4 cups)
    • ½-1 tablespoon brown sugar; to taste optional
    • 250 ml 1 cup canned coconut milk
    • Thai basil and cilantro for garnish
    • lime/lemon wedges to serve

    Instructions
     

    • Heat oil in a large pot over medium heat.
    • When the oil is hot, add onion, garlic, and ginger. Cook and stir until the onions are tender and translucent.
    • Add carrots and bell pepper and cook for 3-4 minutes.
    • Next, add the curry powder followed by red curry paste. Cook for a minute or two or until aromatic.
    • Next, tip in the mushrooms and give a good stir to coat the mushrooms.
    • Add soy sauce.
    • Pour the broth, and add brown sugar (if using) and stir to combine. Taste the soup to make sure all the spices and salt are according to your taste. Add more, if required. Bring to a boil.
    • Add the coconut milk. Reduce the heat to low. Simmer for 5 minutes.
    • Serve hot garnished with That basil and cilantro. Serve lime/lemon wedges, if desired.

    Video

    Notes

    • 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
    • 1 TEASPOON= 5 ML; 1 TABLESPOON= 15 ML
    • Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
    • The serving size is 4. To make it a fuller meal, add a serving of rice noodles or jasmine rice along with the soup.
    • You can choose your favorite protein to add - tofu, shrimp/prawns, chicken, etc are good options.
    • If you like a hint of sweetness, add ½- 1 tablespoon of brown sugar.
    • Different brands of curry powder and red curry paste have different levels of heat. Add smaller quantities at a time, taste as you go. Add more if you want more spice and flavor.
    • Like it spicier? Add some chilli sauce to perk up the heat or serve with some fresh chillies. One more idea for you to make it spicier is to drizzle some chilli oil.
    • 946 milliliters (32 oz) vegetable broth - this is one of the standard tetra pack size for store-bought broth in the US.

    Pin this to your recipe board.

    « Bell Pepper Yogurt Curry
    Tips for recipe success »

    Reader Interactions

    If you tried this recipe, please consider giving us a star rating and feedback. Reviewing, leaving feedback, and star rating a recipe, not only helps me grow as a food blogger but also helps others discover my blog. I L-O-V-E to hear from you! :) Your email address will not be published. Thank you for your support! When leaving a comment on framedrecipes, you will be asked to enter your name and email address. This is to help prevent spam comments. Your name will be displayed with the comment, but your email address will not. If you prefer not to display your real name, using a nickname or pseudonyms is perfectly OK. You will also see an option to save your information for future comments – this function uses a cookie to store the information on your browser. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sree - the blogger

    Hi! I am Sree and welcome to my sweet little corner of the internet! Good Food = Good Mood! This blog is all about celebrating good food – from desi (Indian) to videshi (global). 

    More about me →

    New Recipes

    • Roasted Sweet Potato Salad With Arugula
    • Pumpkin Coconut Bisque
    • Meal Plan Number 9
    • Apple Butter

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    Got a query? Need help with a recipe? Want to request a recipe? Or just want to say Hi?

    Email Us: [email protected]

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright Š 2022 Framed Recipes

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.Read More.
    Cookie settingsACCEPT
    Privacy & Cookie Settings

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    __cfduid1 monthThe cookie is used by cdn services like CloudFare to identify individual clients behind a shared IP address and apply security settings on a per-client basis. It does not correspond to any user ID in the web application and does not store any personally identifiable information.
    cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-advertisement1 yearThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Advertisement".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    CookieDurationDescription
    __cf_bm30 minutesThis cookie is set by CloudFare. The cookie is used to support Cloudfare Bot Management.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    CookieDurationDescription
    YSCsessionThis cookies is set by Youtube and is used to track the views of embedded videos.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    CookieDurationDescription
    _ga2 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assign a randomly generated number to identify unique visitors.
    _gid1 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the website is doing. The data collected including the number visitors, the source where they have come from, and the pages visted in an anonymous form.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    CookieDurationDescription
    IDE1 year 24 daysUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
    test_cookie15 minutesThis cookie is set by doubleclick.net. The purpose of the cookie is to determine if the user's browser supports cookies.
    VISITOR_INFO1_LIVE5 months 27 daysThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    CookieDurationDescription
    _gat_gtag_UA_49569906_11 minuteNo description
    CONSENT16 years 9 months 8 days 3 hoursNo description
    SAVE & ACCEPT
    Powered by CookieYes Logo
    x

    Subscribe to our newsletter!

    We share new recipes every week. These are tried, tested, and framed recipes. From my kitchen to your inbox. Subscribe to enjoy them!