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Coconut Green Curry Soup (vegan, gluten-free, oil free)

  • Author: Remy
  • Total Time: 30 mins
  • Yield: 5-6 servings 1x


A flavourful Coconut Green Curry Soup packed with vibrant veg. A great cozy dish to enjoy served hot, or enjoy chilled paired with noodles, rice or veg.


  •  2-3 tablespoons green curry paste
  • 1 small shallot, minced
  • 1 teaspoon fresh ginger
  • 1 teaspoon chili flakes (optional)
  • 12 cups light coconut milk (I used Silk Unsweet Coconutmilk)
  • ⅓ cup veggie broth, as needed

  • 1 cup okra, chopped
  • 1 cup mixed mushrooms of choice
  • 12 servings grilled tempeh or tofu
  • 12 servings of rice noodles, zoodles, or rice
  • limes to serve


  1.  In a large saucepan 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 with 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 let simmer.
  3. Add mushrooms and okra and cook for a few minutes. I like to cook my tempeh or tofu beforehand and add at the last minute, to keep a nice texture in tact.
  4. Serve over noodles, zoodles or rice as desired with a squeeze of lime.
  5. If serving the next day, you can store leftover zoodles in the broth, and re-heat by adding additional coconut milk, or enjoying chilled. The flavours tend to really marinate overnight if you have leftovers.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: main dishes

Keywords: curry, coconut, thai, vegan, gluten free, green curry