If I was to describe this Thai Curry Vegetable Soup, in 3 words, they would be: Easy, Flavorful, and Customizable. And if I am permitted to use a 4th one: Healthy (but of course! Otherwise, it wouldn’t be blogged here!).

Easy Thai Curry:

The bright and vibrant colors of this soup which hint at the layers of complex flavors, would make you think that it takes hours to prep and cook it. But this is far from the truth. One bite and you’ll be truly amazed that this entire dish can be on the table in about 35-40 minutes.

 Flavorful Thai Curry:

How do I describe the flavor? Rich, creamy, crunchy, spicy and tangy – all rolled into one big splash of happiness that takes over your taste buds. If you love coconuts, then you will be nuts over this dish. If you love vegetables, then this will pack in a ton of nutrition into one serving. Have a big bowl of this at lunch and no more mid-day snacking on junk food. And don’t worry about the fat content – these are good fats from coconuts – a produce that has been widely consumed in the entire South Asian and Polynesian regions for centuries.

Customizable Thai Curry:

The beauty of this Thai Curry Vegetable Soup is that you can use just about any vegetable you like and/or have on hand – bell peppers, carrots, mushrooms, eggplant, bok choy, ganagal, bean sprouts, snow peas, zucchini, squash, sweet potato etc. I try to always add some sort of leafy greens like spinach, kale, collard greens, and of course, the inevitable Thai Basil leaves, which takes this dish to the next level of sublimity.

And what about adding noodles? That can be customized too! You can skip the noodles all together if you want, or use Kelp Noodles. It’s still going to taste amazing.

Thai Curry Ingredients

Coconut milk cans abound in the grocery aisles. Most of them – cans and cartons – have additives and preservatives like Sunflower Lecithin, Locust Bean Gum, Gellan Gum, Guar Gum, Xanthan Gum, Sodium Metabisulfite and Carrageenan. Most cans are lined with BPA lining too. Read the labels and look for BPA free cans with minimal ingredients: preferably just coconut and water. I use an organic, BPA free variety called Natural Value and you can read about it and buy it here. I prefer to use full fat coconut milk, but you can use the lite version too.

The co-star of this dish is the Thai Curry Paste. You can use either the Red Curry or the Green Curry. Both are yummy; the red curry paste may be a tad spicier than the green curry paste, so if you decide to use the red curry, don’t be too generous with it. You can buy it in your local grocery store, or online here.

This vegetarian version is minus the fish sauce, but you could easily add it to this soup, if you are so inclined. Honestly, this soup is so, so good that you really won’t miss the fish sauce.

Soup Recipes

• Roasted Butternut Squash & Black-Eyed Peas Soup
• Vegan Creamy Mushroom Soup
• Tempered Yellow Lentil Soup
• Creamy (Sans Cream!) Broccoli Asparagus Soup
• Raw Red Bell Pepper Soup
• Chilled Cucumber Dill Soup
• Tomato Soup With Seasoning
• Yellow Mung Soup
• Spicy Buttermilk Soup
• Uma’s Veggie-Medley Soup
• White Wine Infused Carrot-Ginger Soup
• Easy Rasam Recipe
• Pepper Rasam
• Hearty Sarson Panchratna Dal
• Veggie Black-Eyed Pea Soup
• Creamy Vegan Chayote Squash Soup

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5 from 3 votes

Thai Curry Vegetable Soup

This bright and beautiful coconut-based Thai Curry Soup has an incredible depth of flavor. You'll never believe how quick and easy it is to make.

Course Main Course, Side Dish, Soup

Cuisine Thai

Keyword Bell pepper, Coconut Milk, Curry, Ginger, Red Chili Pepper, Sesame, Soup, Spicy, Thai, Thai Basil, thai cuisine, thai curry, Thai Curry Paste, Vegetarian, zucchini

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 People

Calories 269kcal

Equipment

• Kitchen Knife
• Bamboo Cutting Board
• Lodge Enamel Cast Iron Casserole

Ingredients

• 1 Tablespoon Sesame Oil - Cold Pressed
• 1 Can Coconut Milk - 13.5 Oz. (400 mL) BPA Free cans with no additives. Buy here
• 1 Tablespoon Thai Curry Paste - Or to taste. Buy here
• 1/4 Teaspoon Ginger - Grated
• 1/4 Teaspoon Garlic - Minced
• 2 Red Chili Pepper - Chopped. Or to taste
• 1/4 Cup Onion - Sweet, Finely chopped
• 1/4 Cup Eggplant - 1" Cubes
• 1/4 Cup Red Bell Peppers - 1" Cubes
• 1/4 Cup Green Bell Peppers - 1" Cubes
• 1/4 Cup Orange Bell Peppers - 1" Cubes
• 1/4 Cup Yellow Bell Peppers - 1" Cubes
• 1/4 Cup Zucchini - 1" Cubes
• 1/4 Cup Spinach - Chopped
• 1/4 Cup Thai Basil - Chopped. Don't skip this!
• 1/2 Teaspoon Himalayan Pink Salt - Or to taste

Instructions

• Prep your veggies. You can use colored bell peppers, eggplant, zucchini, yellow squash, carrots, bok choy and any greens you may have on hand.
  
• Heat sesame oil in a thick bottom pan. Sauté grated ginger, minced garlic, red chili peppers, and onions for 2 minutes on medium flame.
  
• Add coconut milk, Thai curry paste, and salt. Bring to a gentle boil.
  
• Add eggplant (if you are using them) and cook for 2 minutes
  
• Add the remaining vegetables - bell peppers, zucchini, yellow squash, carrots etc. Add a little water if the mixture looks too thick. Cook for 4 minutes or until the veggies are crisply cooked.
  
• Turn off the heat, and add chopped Thai basil leaves, and any other greens you plan to use and close the lid for a few minutes. The leaves will wilt in the heat.
  
• Serve hot as a soup, or over a small bed of rice.

Notes

A hearty and rich soup filled with goodness. This can be eaten as the main meal or serve it as a side.

*Use organic ingredients wherever possible

Nutrition

Nutrition Facts

Thai Curry Vegetable Soup

Amount per Serving

Calories

269

% Daily Value*

Fat

 

26

g

40

%

Cholesterol

 

0

mg

0

%

Sodium

 

331

mg

14

%

Potassium

 

450

mg

13

%

Carbohydrates

 

9

g

3

%

Fiber

 

2

g

8

%

Sugar

 

3

g

3

%

Protein

 

3

g

6

%

Vitamin A

 

300

IU

6

%

Vitamin C

 

94.1

mg

114

%

Calcium

 

30

mg

3

%

Iron

 

3.6

mg

20

%

* Percent Daily Values are based on a 2000 calorie diet.