A flavourful Coconut Green Curry Soup packed with vibrant vegetables. A great cozy dish to enjoy served hot, or enjoy chilled paired with noodles, rice, or veggies. The perfect recipe with so much flavor! 

What Makes This Recipe Great

Soup is something I used to eat often in Thailand, and I would eat it both hot (yes, they serve it hot year round despite the high temperatures!) and chilled the day after. Sort of like next-day pizza, you know what I mean? And since curry is essential to Thai cuisine, today’s recipe combines the two! 

I’ve partnered with Silk to bring you this Green Curry Soup recipe today to inspire you to find ways to veganize your favorite dishes so you don’t have to sacrifice flavor or your comfort foods if you’re looking to eat more vegan or plant-based. Traditionally, full-fat coconut milk or canned coconut milk are used to make Thai curries. However, I’m using Silk’s lighter, Unsweetened Coconutmilk, a plant-based alternative that makes it easy to turn this curry into a slurpable soup. I find that the lighter texture of this coconut milk also lends itself to becoming a chilled, next-day meal a little better.

What’s great about this recipe is that it’s actually really easy to make at home. This vegan soup is packed with flavor but light in texture. You get your greens in, and you can choose to serve it with rice, noodles, or zoodles for even more vegetables.

There are so many great plant-based ingredients that work in curries, and as a side note, if you’re just getting started with plant-based and vegan cooking, I’d recommend cooking dishes like these in larger quantities to save and eat throughout the week. When you find a dish you love, make it in bulk!

Ingredient Notes

The star ingredients in this Coconut Green Curry Soup are the Unsweet Coconutmilk and the green curry paste. See the full list of ingredients and amounts in the printable recipe card below. 

• Thai green curry paste: The green curry paste is what provides all the spice and flavour and you don’t have to worry about grinding up your own curry paste (unless, of course, you want to!). When it comes to looking for a green curry paste, you want to look out for ingredients like dried shrimp, and soy sauce if you want to keep it vegan and gluten-free. I used this vegan and gluten-free pre-made curry paste for convenience. If you can’t source one at the grocery store, I recommend looking online. 
• small shallot
• fresh ginger
• chili flakes
• light coconut milk: For the coconutmilk, please be sure you use the unsweetened variety, and one that contains no vanilla. I promise you, despite the powerful flavour in the curry paste, you will still end up with a very funky result. Speaking from experience here…
• vegetable broth: For this vegan verson, we opt for veggie broth over chicken stock or chicken broth. 
• okra
• mixed mushrooms of choice
• servings of grilled tempeh or tofu
• servings of rice noodles
• lime wedges to serve
• green onions for garnish
• Thai basil for garnish
• salt and pepper to taste

Step-by-Step Instructions

1.  In a large saucepan or pot on medium-high heat, add a splash of veggie broth and “fry” minced shallot and ginger until fragrant. Add curry paste and chili flakes and let the spices cook until fragrant, adding splashes of veggie broth as needed to avoid burning/sticking. Alternatively, you can saute it with olive oil. 
2. Gradually add coconut milk by the half cup, making sure to dissolve curry paste with a spatula or whisk as you add. Bring to a boil and lower to low-medium heat let simmer.
3. Add mushrooms and okra and cook for a few minutes. I like to cook my tempeh or tofu beforehand and add it at the last minute to keep a nice texture intact.
4. Serve over noodles, zoodles, or rice as desired with a squeeze of fresh lime juice.
5. If serving the next day, you can store leftover zucchini noodles in the broth and reheat them by adding additional coconut milk or enjoying them chilled. The flavors tend to really marinate overnight if you have leftovers.

Secrets to Success

• The best part of this recipe is that you can absolutely swap out the veggies and protein with whatever fresh produce you have on hand. Other veggies that work wonderfully include carrots, Asian eggplant, broccoli, green beans, snap peas, snow peas, bok choy, potatoes, sweet potatoes, bell peppers, yellow onion, and other plant-based protein like chickpeas. 
• Sourcing vegan green curry shouldn’t be a huge issue. I linked my favorite above, but another brand of green curry paste that is easy to find in grocery stores is Thai Kitchen brand. Their paste features lemongrass, fresh green chili, and spices, and is gluten-free and vegan. They also make yellow curry paste and red curry paste. 

Storage Tips

If serving the next day, you can store leftovers in an airtight container in the refrigerator. The flavors tend to really marinate overnight and taste even better the next day. Give it a good stir and serve your bowl of soup chilled or reheated. 

More Delightful Soup Recipes

Creamy White Bean Soup

Japanese Corn Soup

Vegan Miso Soup (No Fish)

Simple Vegan Udon Soup

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!