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.
Healthy Ingredients
Here is what you will need to make this healthy Thai coconut soup:
- Onion
- Garlic
- Ginger
- Mushrooms
- Bell pepper
- Coconut milk
- Curry paste
- Rice noodles
- Vegetable broth (or water)
- Soy sauce
- Maple syrup
- Oil
- Different spices
- Cilantro
- 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:
- Vegan
- Gluten-free
- Sweet, Sour, Salty, Spicy
- Cozy
- Comforting
- Satisfying
- Hearty
- 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
Ingredients
- 1/2 tbsp oil or water
- 4 garlic cloves minced
- 1 onion diced
- 1 tbsp fresh ginger minced
- 5 oz (140 g) 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 (1200 ml) vegetable broth or water
- 1 1/2 cups canned (360 ml) 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
Instructions
- 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!
Notes
- 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.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Your recipes are amazing! I loved this curry soup and it’s so satisfying you don’t need meat- which I’m now avoiding in my quest for better digestion and health. Your site will get me there without being deprived of richness and flavour! I’m so grateful!thankyou!
Aww, that makes me so happy, Jackie! Thanks for your kind comment! 🙂
We are having it now and it’s awesome….thanks for yet another wonderful recipe❤️❤️❤️
My pleasure! I am happy you love it, Meghana. 🙂
Amazing soup!!! Best ever
Awesome! I am glad you loved the soup, Debra. 🙂
This recipe is so tasting ! I cooked it for the dinner and we loved it !! Thank you 🙂
I am glad you enjoyed the soup, Justine! 🙂
Hello!
Did this recipe today! Absolutely amazing thanks for sharing!!
Took me back to SE Asia
My pleasure! I am glad you enjoyed it. 🙂
I’ve made this recipe countless times! It’s so delicious and versatile. Thank you so much for posting. Love everything that you do.
I am so glad you loved the recipe, Abbey! Thanks for your feedback. 🙂
This was really good! I added steamed broccoli. And next time I’ll probably add sliced cooked carrots. Thanks for dharong.
Adding steamed broccoli is a great idea! I am glad you liked the recipe, Lynn! 🙂
I am not really impressed by soup because I am not used to eating Asian food but have to admit it’s so easy to make and you get few bowls of this soup.
Thanks for your feedback, Medina! 🙂
Amazing soup, my whole family loved it. Just perfect. Thank you so much for this recipe.
My pleasure, Lana. I am glad you like the soup. 🙂
It is by far my favourite soup especially on cold days?
So glad you like this Thai Coconut soup, Monika! 🙂
This was absolutely amazing! My whole family loved it!! I even think my breastfeed baby tried sucking more milk after this meal!! ?? I omitted the maple syrup because we are mostly sugar free family, and it was perfect!!! We also omitted the crushed red peppers too, now that I’m thinking about it and added broccoli! Thank you so much for such a wonderful family meal!!
Sounds amazing, Courtney! Thanks for your great feedback. 🙂
I made this meal for the first time last night and it turned out amazing. It was my first time making a Thai dish and my first time making an Elavegan recipe. I added a tablespoon of peanut butter and a handful of raw cashews and it could not have come out any more delicious! I’ve been following this blog for a while now and can’t wait to try more recipes!
Makes me so happy to read that you love this recipe! Thanks so much for your great feedback, Stephanie! 🙂
It is so tasty bwe making it tonight again (two days in a row lol) so was to make and flavors is unbelievable. I can’t wait to explore more recipes from this website. Thank you Elavegan for sharing it with us. Xo
Aww, that’s awesome, Tanya! Thanks for your lovely feedback. 🙂
absolutely love it, easy to make. I put too many noodles so it ended up a super saucy paste dish ….. yum
Thanks, Sarah! So glad you liked the soup. 🙂
Bless you I love these recipes,your making my transition into a vegetarian easy .
I am so happy to read this, Ephy! Glad you enjoy my recipes. 🙂
Hello,
I’m going to try your recipe tomorrow , just bought a juicer today. Just wondering if your recipe made your stomach do a dance too??
Thanks
I made this soup today and it’s sooooo delicious and rich in flavors!! I love every combination of coconut milk with curry and turmeric. Thank you!!!
Yay, I am very happy you loved the recipe, Kasia! Thanks for your feedback. 🙂
This dish was amazing Ela. My wife and I loved it so much. I also added a bit of peanut butter and whole raw cashews because I love cashews.and the result was very tasty.
Thank you Ela❤
That’s awesome, Mariano! Thanks so much for your great feedback. 🙂
What else can I substitute the cashews, I’m allergic
My recipe doesn’t contain any cashews!
Thai noodle soups are my favorite, especially creamy curry ones like this. Great video too, Ela!
Thank you very much, Nisha! 🙂
I totally love vegan Thai recipes, such as Asia noodles or ramen soup. I also like adding a little peanut butter or tahini for nutty flavor ? I think it would be also super yummy with additional beans! ❤️
You are right, Thai recipes are amazing, and adding peanut butter is a great idea! 🙂
Very simple with available ingredients in the kitchen, not costly, very easy to prepare . Flexibility in the ingredients – with options. Looks delicious. Waiting to try it out.
Thank you, Fathima! I hope you will love it as much as I do. 🙂