This flavorful Thai Coconut Curry Soup is slightly similar to vegan Tom Kha Gai and can be prepared in 25 minutes! Rice Noodles meet veggies in a tasty sweet, sour, salty, and spicy broth with creamy coconut milk. This vegan recipe is comforting, hearty, gluten-free, and easy to prepare!
The Best Thai Coconut Soup
Do you love spicy soup or do you prefer a creamy chowder? This vegan Thai coconut curry soup is actually a combination of both because it’s a little spicy, yet the coconut milk adds some sweetness and creaminess.
Maybe you have visited Thailand in the past and tried a Tom Kha Gai soup before. My Thai coconut soup version isn’t really the same, however, it’s slightly similar.
I didn’t use galangal and lemongrass because it’s not available where I live. Of course, I also left out the fish sauce, and chicken but I added rice noodles and Thai curry paste. My version of this Thai soup is not only vegan but also gluten-free.
I love this Thai Coconut Soup because it’s:
- 100% vegan (meat-free, egg-free, dairy-free).
- It contains only simple and healthy ingredients.
- It’s easy to make in about 25 minutes.
Here is what you will need to make this healthy Thai coconut soup:
- Bell pepper
- Coconut milk
- Curry paste
- Rice noodles
- Vegetable broth (or water)
- Soy sauce
- Maple syrup
- Different spices
- Lime juice or lemon juice
You could also use coconut aminos or tamari instead of soy sauce.
If you aren’t a fan of mushrooms, simply leave them out. You could also add broccoli, snow peas, carrot, or your favorite veggies instead. Bean sprouts are also a great addition!
Do you want to make the Thai coconut curry soup even spicier? Simply add more curry paste, a pinch of cayenne pepper or Sriracha to taste. 🙂
You can use any other sweetener like regular sugar instead of maple syrup.
I prefer using rice noodles, however, Vermicelli noodles are great as well, and they cook faster!
How To Make A Thai Coconut Curry Soup?
It’s really simple to make this vegan Thai soup. You should have all your ingredients prepped before you start.
- First, chop the veggies and measure the other ingredients.
- Saute the onion, garlic, and ginger first. Then add the other ingredients.
- While the soup simmers, fry the mushrooms and pepper in a pan over medium/high heat.
- Serve the soup in bowls and top with the pan-fried mushrooms and pepper.
- Drizzle with lime juice and garnish with sesame seeds and fresh cilantro.
If you don’t want to serve the soup immediately, cook the rice noodles separately and add them later. Please note that you should use less vegetable broth when you don’t cook the noodles in the soup.
This Thai Coconut Curry Soup Is:
- Sweet, Sour, Salty, Spicy
- Easy to make with simple ingredients
- A light weeknight dinner or side dish
Should you recreate this healthy vegan Thai coconut curry soup, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
If you love soups, definitely also check out the following vegan recipes:
- Creamy Pasta Soup
- Hearty Tortilla Soup
- Creamy Corn Chowder
- The Best Lentil Soup
- Roasted Cauliflower Soup
Thai Coconut Curry Soup
- 1/2 tbsp oil or water
- 4 garlic cloves minced
- 1 onion diced
- 1 tbsp fresh ginger minced
- 5 oz fresh mushrooms chopped
- 1/2 red pepper chopped
- 1-2 heaped tbsp Thai red curry paste
- 1 tsp paprika
- 1/2 tbsp curry powder
- 3/4 tsp ground cumin
- 3/4 tsp turmeric powder
- 1/3 tsp red pepper flakes
- Salt and pepper to taste
- 5 cups vegetable broth or water
- 1 1/2 cups canned coconut milk
- 1-2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp maple syrup
- 4 oz rice noodles
- Fresh lime juice to taste
- Fresh cilantro and sesame seeds to garnish
- Watch the video (scroll down a bit) for easy visual instructions.
- Heat oil over medium heat in a large pot or skillet. Add onion and sauté for about 3-4 minutes, then add ginger and garlic. Saute for a further one minute.
- Next add curry paste, all spices, vegetable broth (or water), coconut milk, soy sauce, and maple syrup. Stir and bring to a boil over high heat.
- Once it boils, add rice noodles. Let simmer for about 4-6 minutes or until tender (depends on the thickness of the rice noodles). Add more veggie broth if the soup gets too thick.
- Taste and adjust seasonings. Add more salt/pepper/red pepper flakes/sweetener, etc. to taste if needed.
- Meanwhile, heat a little oil in a pan and sauté mushrooms and red pepper over medium to high heat with a little salt and pepper for about 4-5 minutes.
- Serve soup in bowls, top with fried mushrooms and pepper.
- Garnish with fresh cilantro + sesame seeds and drizzle with fresh lemon or lime juice. Enjoy immediately!
- If you don't want to serve the soup immediately, cook the rice noodles separately and add them later. Please note that you should use less vegetable broth when you don't cook the noodles in the soup.
- Nutrition facts are for one of five servings.
If you are using Pinterest, feel free to pin the following photo: