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Bowl of creamy Coconut Curry Soup with herbs and spices garnished on top.

Coconut Curry Soup

A warm and comforting vegan soup made with creamy coconut milk and Thai red curry paste, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons Thai red curry paste
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli) Fresh vegetables recommended
  • 1 package (about 8 oz) vegan dumplings Can substitute with regular dumplings if not vegan
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Cooking
  1. Heat the vegetable oil over medium heat in a large pot.
  2. Add the onion, garlic, and ginger, sauté until softened, about 3-5 minutes.
  3. Stir in the Thai red curry paste and cook for another minute.
  4. Pour in the coconut milk and vegetable broth, and bring to a simmer.
  5. Add the mixed vegetables and vegan dumplings, cooking until the dumplings are heated through, about 5-7 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro if desired.

Notes

To store, keep Coconut Curry Soup in an airtight container in the refrigerator for about 3-4 days. Reheat before serving. Use fresh vegetables for the best taste and adjust the spice level with red curry paste as per your preference.