Name: Thai Curry Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons Thai red curry paste; 4 cups vegetable broth; 1 can (14 oz) coconut milk; 1 cup carrots, sliced; 1 cup bell pepper, sliced; 1 cup broccoli florets; 1 cup mushrooms, sliced; 1 tablespoon soy sauce; 1 teaspoon lime juice; Fresh cilantro, for garnish

Facebook

Hey y’all! If you’re looking for a cozy, vibrant meal that packs a punch of flavor, this Thai Curry Vegetable Soup is just what you need. It’s loaded with colorful veggies, simmered in a rich coconut curry broth, and comes together quickly for weeknight dinners or casual get-togethers. Whether you’re a Thai food lover or just want an easy and satisfying soup, this recipe will hit the spot. Let’s get cooking!

Why You’ll Love This Thai Curry Vegetable Soup

Bold and aromatic flavors from Thai red curry paste and creamy coconut milk.

Loaded with nutrient-dense veggies, making it a healthy and hearty option.
This soup is vegan, gluten-free, and easy to adapt to your favorite vegetables.
Perfect make-ahead meal for meal prep, busy weeknights, or chilly evenings.

Quick to prepare, with just 10 minutes of prep and 25 minutes total time!

Ingredients for Thai Curry Vegetable Soup

2 tablespoons coconut oil
1 medium yellow onion, diced

3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste (find a recommended brand here)

1 red bell pepper, sliced thin
2 medium carrots, sliced
1 small zucchini, sliced

1 cup broccoli florets
1 cup snap peas, trimmed
1 (14-ounce) can full-fat coconut milk

4 cups vegetable broth
2 tablespoons soy sauce or tamari (for gluten-free option)
1 tablespoon lime juice (about 1 lime)

1 teaspoon coconut sugar or brown sugar
1/4 teaspoon salt (adjust to taste)
Fresh cilantro, sliced green onions, and lime wedges for garnish

Optional: cooked rice or rice noodles for serving

How to Make Thai Curry Vegetable Soup

Step 1: Sauté Aromatics

Heat the coconut oil in a large soup pot over medium heat. Add the diced onion and sauté for 2-3 minutes until soft. Stir in the garlic and ginger; cook for another minute until fragrant.

Step 2: Build the Curry Base

Add the Thai red curry paste and cook for 1-2 minutes, stirring, until the paste darkens and becomes aromatic.

Step 3: Add Vegetables

Add the bell pepper, carrots, and zucchini, stirring to coat them in the curry mixture. Cook for 2-3 minutes to begin softening the veggies.

Step 4: Simmer the Soup

Pour in the coconut milk, vegetable broth, soy sauce, lime juice, and coconut sugar. Stir well and bring to a gentle boil. Add the broccoli florets and snap peas, reduce the heat, and simmer uncovered for 10-12 minutes, or until all the vegetables are just tender but still vibrant.

Step 5: Finish and Serve

Taste and adjust seasoning with more salt or lime juice if needed. Ladle the soup into bowls, garnish with fresh cilantro, green onions, and a lime wedge. Serve as-is or over a scoop of cooked rice or rice noodles for a heartier meal.

Notes for the Best Thai Curry Vegetable Soup

For extra protein, add tofu cubes or chickpeas with the vegetables.
Use homemade or low-sodium broth for best flavor control (see how to make your own veggie broth).
Adjust the amount of curry paste to control the spice level – start with less if you’re sensitive to heat.