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Thai Curry Vegetable Soup Recipe

Thai Curry Vegetable Soup is a vibrant, comforting dish that brings together the bold flavors of red curry, coconut milk, and fresh veggies. It's easy to make, endlessly customizable, and packed with plant-based goodness. Whether you need a quick dinner or a cozy lunch, this one-pot wonder will satisfy every time.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 –3 tablespoons red curry paste
  • 1 can 13.5 oz full-fat coconut milk
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon brown sugar
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 1/2 cup mushrooms optional
  • 1 tablespoon lime juice
  • Fresh cilantro or Thai basil for garnish
  • Lime wedges for serving

Instructions
 

  • Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
  • Stir in garlic and ginger, cooking for 1 minute until fragrant.
  • Add red curry paste and cook for another 1–2 minutes, stirring constantly.
  • Pour in coconut milk and vegetable broth. Stir in soy sauce and brown sugar.
  • Bring to a gentle boil, then add carrots and broccoli. Simmer for 8–10 minutes.
  • Add bell pepper, snap peas, and mushrooms. Simmer for another 5–7 minutes until all vegetables are tender but not mushy.
  • Stir in lime juice, taste, and adjust seasoning as needed.
  • Ladle into bowls and garnish with fresh herbs and a wedge of lime.

Notes

  • For more protein, add tofu, chickpeas, or shredded chicken (if not keeping vegan).
  • Adjust spice by using more or less curry paste.
  • Add rice noodles or serve over rice to make it heartier.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze in individual portions for easy meals later.