Thai Vegetable Coconut Curry Soup
Serves 4
5 mins prep
15 mins cook
20 mins total
My Thai Vegetable Coconut Curry Soup is packed with wholesome ingredients and ready in just 20 minutes! This easy, vegan curry soup delivers a creamy and comforting Thai-inspired meal. Whenever I need something that’s both quick and delicious, this is the one I always reach for!
cupsliced mixed mushrooms , 8 ounces (I used crimini and shitake)
cupsliced mixed peppers , 8 ounces (I used shishito, red, jalapeno)
cupdiced sweet onion, 4 ounces
tspchopped garlic , about 3 cloves
tspsea salt, optional (curry paste has salt so if you’re low salt don’t add)
cupchickpeas, rinsed and drained (about a 15 ounce can)
cupchopped cilantro, measure packed (about ¾ of an ounce)
- tbspred curry paste, adjust for your spice preference
cuplight coconut milk(about 1 1/2 13.6 fluid ounce/403 ml cans)
cupveggie broth, low sodium (or use regular and adjust salt)
tbspfresh lime juice
cupAsian style greens mix, 5 ounce container
Saute the mushrooms, peppers, onion, garlic and salt in a soup pot with a drizzle of oil or broth until soft. About 7-8 minutes.
Add in the chickpeas, cilantro and curry paste. Cook 2-3 minutes until everything is mixed well.
Add in the coconut milk, broth and lime. Bring to a boil. About 5 minutes.
Add in the greens, stir to wilt them.
Serve!