I adore Thai food, but shrimp paste is a key player in so many soups and curries, which means restaurants and takeout aren’t always an option. That’s why I started making Thai-inspired dishes at home, from this Thai coconut curry soup to Thai peanut noodles and vegan pad see ew. This soup is loosely based on my Thai green curry, with creamy coconut milk and lots of divine Thai basil and ginger. The soup itself isn’t spicy, so feel free to add some Sriracha or do what I do and add lots of scotch bonnet pepper sauce. (Did I just invent a new Thai/Jamaican fusion dish?!)
Why You’ll Love This Thai Coconut Curry Soup
Crisp cabbage and wilted spinach. Rather than simmering the vegetables in the broth, this Thai coconut curry soup pours the liquid over the veggies. This wilts the spinach, but it allows the cabbage to soften a bit while still retaining some crunch. I love the contrast! Lots of noodles. Isn’t soup always better with noodles?! Not all curry soups have noodles added to them, but I wanted this recipe to be a hearty, satisfying meal so in they went! I have no regrets and I don’t think you will either. Quick and easy. Don’t let the ingredient list fool you—most of what’s listed are pantry staples or optional additions and the process is easy. Plus, this soup is so full of flavourful ingredients, it doesn’t need to simmer for hours on the stovetop to develop depth.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Sesame oil – I like to use toasted sesame oil, which is fragrant and nutty. Coconut oil can be used instead if you prefer. Ginger – Use freshly grated ginger, which has much more punch than dried ground ginger. Red curry paste – I use this vegan one. Red onion Garlic Sea salt and ground black pepper Coconut sugar – Or another sugar you have on hand. While white sugar will work, light brown sugar is probably closest to coconut sugar in terms of flavour. Liquid aminos – Or gluten-free tamari, coconut aminos, or lite soy sauce for saltiness and umami. Coconut milk – You can use full-fat coconut milk or lite, but full-fat will give you a much richer broth. Vegetable broth – I love using homemade vegetable broth. Lime Sambal oelek or Sriracha – These are optional, for a spicier Thai coconut curry soup. Thai basil – Thai basil has a stronger, almost anise-like flavour to it. If you can’t find it, regular basil will do the job, or substitute mint. Spinach – Chop this so it’s easy to eat in the soup. Purple cabbage Dry noodles – Vermicelli noodles, udon noodles, soba noodles or another variety you like or have on hand.
How to Make Thai Coconut Curry Soup
Cook the aromatics. Warm the sesame oil in a pan, then cook the ginger and curry paste for about a minute. Add the onion and garlic and cook for about 5 minutes, until softened and translucent. Simmer. Season with salt and pepper and stir in the sugar and liquid aminos. Add the coconut milk and broth, bring to a boil, then simmer for 10 minutes, stirring occasionally. Finish. Squeeze lime into the broth. Divide cooked noodles into bowls, along with the veggies. Ladle the broth over the top, then garnish as desired.
Tips and Variations
Have fun with the noodles. You could use vermicelli noodles but I had some yummy udon noodles on deck so I used those. This soup also works with soba noodles to keep it gluten-free, or even the rice noodles you use for Pad Thai. Don’t be afraid to switch things up! Make it green. I love the warm flavour of red curry in this Thai-inspired soup, but you could use green curry paste for a different spin on the recipe. Add protein. Cubes of silken firm tofu are an easy way to work some extra protein into your soup and you don’t even have to cook them first! Just cube and add them to the bowls before pouring in the broth. Edamame is another option. Try different vegetables. I used cabbage because, frankly, I had it on hand. Thinly sliced mushrooms, julienned carrots, and bok choy would also work well in this soup.
How to Store Leftovers
You can store the broth with the noodles and vegetables in the fridge, or store each component separately and pour the heated broth over the noodles and veggies. It’s up to you! Either way, the soup will last about 4 days in the refrigerator.
Can I Freeze This Recipe?
Yes! If you freeze this Thai coconut curry soup, I recommend freezing the liquid alone, without the noodles or vegetables. It will keep up to 3 months in an airtight container or freezer bag; let it thaw in the refrigerator before reheating.
More Satisfying Vegan Soup Recipes
Cabbage Roll Soup Vegan Cheeseburger Soup Creamy Tomato Soup with Cheesy Croutons Roasted Cauliflower Soup Vegan Broccoli Cheddar Soup
Enjoy friends! If you make this Thai coconut curry soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
