Go Back
+ servings

Thai-Inspired Coconut Green Curry Soup (Vegan)

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! 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: main dishes
Keyword: coconut, curry, gluten free, green curry, thai, vegan
Servings: 5 -6 servings
Author: Remy


  • 2-3 tablespoons green curry paste
  • 1 small shallot minced
  • 1 teaspoon fresh ginger
  • 1 teaspoon chili flakes optional
  • 1-2 cups light coconut milk I used Silk Unsweet Coconutmilk
  • cup veggie broth as needed
  • 1 cup okra chopped
  • 1 cup mixed mushrooms of choice
  • 1-2 servings grilled tempeh or tofu
  • 1-2 servings of rice noodles zoodles, or rice
  • limes to serve


  •  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.
  • 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.
  • 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.
  • Serve over noodles, zoodles or rice as desired with a squeeze of lime.
  • 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.


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.