When I traveled to Thailand, I was always in awe of how the locals could mix fresh ingredients in one pot and produce the most aromatic, flavorful dishes. With this easy Coconut Curry Soup, I did my best to capture just a sliver of the authentic bowls I had on my travels. All I have to do is close my eyes while I eat this, and I am instantly transported back to hot days and tropical beaches.

❤️ Why You’ll Love Coconut Curry Soup

• Quick: This coconut Curry Soup only takes 10 minutes to prepare and 45 minutes to make.
• Colorful: If you want a dish that will wow your family and friends, this is it! This coconut curry soup is so beautiful, with its colorful broth and toppings.
• Flavorful: Curry is supposed to be jammed with flavor, and this does not fall short. This soup is so damn delicious!

🍲 Ingredients

Fresh Ingredients – Have you ever walked down the “ethnic” food aisle at the grocery store only to find pre-packaged and boxed curry and noodle bowls? Please, friends, quickly divert your eyes and get out of Aisle 10! Skip the packaged curry mixes and go straight for the produce section! Fresh vegetables, aromatics, and herbs are the secret to creating authentic depth and rich flavors in this coconut curry soup. The vibrant colors and textures of butternut squash, peppers, and fresh herbs create a bowl that’s as beautiful as it is delicious.

Nutritional Yeast – This nutty-tasting deactivated yeast is a plant-based eater’s cheesy dream, making its way to the main stage of trendy foods for good reason. It’s the perfect substitute for parmesan cheese. Sprinkle it on popcorn, mash it with potatoes, or add it anywhere you want that distinctive umami flavor. I keep my pantry stocked with Bob’s Red Mill nutritional yeast for all my vegan recipes. Beyond taste, this vegan superfood packs impressive nutrition: just 1/4 cup provides 8g of protein, 3g of fiber, and substantial B vitamins, including B-1, B-2, B-6, and B-12 (11.85mg, 9.70mg, 5.90mg, and 17.60mcg, respectively).

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👩‍🍳 How to Make Coconut Curry Soup

1. Into a large soup pot add your coconut oil and heat for 20-30 seconds on medium-low heat before adding your white onion.  Sweat this out for around 5 minutes.  Stir often to avoid burning.
2. 2. Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry, and cumin.  I let this cook for 3-5 minutes.  The longer you let them cook, the more fragrant the soup.  Now add your butternut squash, turn the heat to low, and pop the lid on for 5 minutes or until the squash is tender.

3. Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chilli flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos and tofu. Stir till everyone is well combined and then bring mixture to a boil.

4. Once bubbling, add your noodles and reduce heat.  Cook your noodles as per the package instructions.

5. Serve this soup hot with fresh cilantro, lime, jalapeños and red onion!

🗒 Tips and Tricks

• Flavor Development: Let the aromatics (garlic, ginger, curry) cook for 3-5 minutes – the longer they cook, the more fragrant your Coconut Curry Soup.
• Squash: For tender butternut squash, cook it covered on low heat until it is just fork-tender.
• Noodles: Add noodles at the very end to prevent them from becoming soggy.

🗒 Substitutions

• Coconut Oil: Swap coconut oil for any kind of cooking oil. I recommend using olive oil or avocado oil.
• Coconut Milk: I promise this Coconut Curry Soup will not have a heavy coconut flavor, but you can always substitute another milk product.
• Coconut Aminos: This can be swapped with soy sauce for a similar flavour profile.
• Protein: If you aren’t on a vegetarian or vegan diet, swap for cooked chicken or beef.

🗒 Best served with

• Asian-Inspired Broccoli Salad
• Veggie Spring Rolls with Mango Salsa
• Rice Paper Rolls with Peanut Sauce

👝 How to Store Leftovers

This will last for up to 5 days in a tight, sealed container in the fridge.

🤔 Common Questions

Coconut Curry Soup

5 from 1 vote

🥣 Transport yourself to Thailand with this vibrant coconut curry soup, featuring fresh vegetables, aromatic spices, and creamy coconut milk – ready in just 45 minutes!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Soup

Servings 4

Ingredients

  

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• 1 tbsp. coconut oil
• 1 medium sized white onion finely chopped
• 1 red pepper finely chopped
• 3 cloves of garlic finely chopped
• 1 2 inch cube of ginger grated or finely chopped – skin removed
• 1 tbsp. curry powder
• 1 tsp. cumin
• 1 cup butternut squash cubed
• 3 tbsp. red curry paste
• season to taste
• 1/2 tsp chili flakes – add as little or as much as you’d like
• 1 can coconut milk
• 4-6 cups boiling water more if you find the soup is too thick
• 2 tsp. veggie stock paste
• 2 tbsp. nutritional yeast – I used Bob’s Red Mill
• 1 tbsp. coconut aminos
• 1 tbsp. brown sugar
• 1 cup cubed tofu optional
• 45 g uncooked vermicelli rice noodles
• garnish with: fresh cilantro lime, jalapeños pepper and red onion

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Instructions

 

• Into a large soup pot add your coconut oil and heat for 20-30 seconds on medium-low heat before adding your white onion.  Sweat this out for around 5 minutes.  Stir often to avoid burning.
• Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry and cumin.  I let this cook for 3-5 minutes.  The longer you let them cook, the more fragrant the soup.  Now add your butternut squash, turn heat to low and pop the lid on for 5 minutes or until the squash is tender.
• Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chilli flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos, brown sugar and tofu. Stir till everything is well combined and then bring mixture to a boil.
• Once bubbling add your noodles and reduce heat.  Cook your noodles as per package instructions.
• Serve this soup hot with fresh cilantro, lime, jalapeños and red onion!
• Enjoy!!

Notes

This will last for up to 5 days in a tight sealed container in the fridge.

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Disclaimer: This post was sponsored by Bob’s Red Mill