Vegetarian Spicy Thai-Inspired Coconut Soup

Warm up your taste buds with this vibrant and aromatic Vegetarian Spicy Thai-Inspired Coconut Soup, a perfect plant-based comfort dish with a bold kick of flavor. This creamy, dairy-free soup combines the richness of full-fat coconut milk with the zing of red curry paste, fresh ginger, and lime juice, creating a beautifully balanced broth. Packed with colorful vegetables like carrots, red bell peppers, and baby corn, along with protein-rich tofu, it’s a hearty, satisfying choice for lunch or dinner. Finished with fresh spinach or kale and garnished with cilantro, green onions, and a sprinkle of chili flakes, this easy-to-make soup is as visually stunning as it is delicious. Ready in just 35 minutes, it’s an ideal quick yet impressive meal that’s vegetarian, gluten-free (when using tamari), and irresistibly flavorful. Perfect for those craving authentic Thai-inspired cuisine right at home!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 medium carrots, sliced thinly
• 1 large red bell pepper, sliced into strips
• 1 can (7 oz) baby corn, drained
• 1 block (14 oz) cubed firm tofu
• 2 tablespoons lime juice
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 teaspoon brown sugar
• 2 cups fresh spinach or kale
• 0.25 cup fresh cilantro, chopped
• 0.25 cup thinly sliced green onions for garnish
• 0.25 teaspoon optional garnish: crushed red chili flakes

Directions

Step 1

In a large pot, heat the coconut oil over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Mix in the red curry paste and cook for another 1-2 minutes to release its flavors.

Step 5

Pour in the vegetable broth and bring to a gentle simmer.

Step 6

Add the coconut milk, sliced carrots, red bell pepper, and baby corn. Simmer for about 8 minutes, or until the vegetables are tender.

Step 7

Gently stir in the cubed tofu and allow it to heat through for 2-3 minutes.

Step 8

Stir in the lime juice, soy sauce or tamari, and brown sugar. Taste and adjust seasoning if needed.

Step 9

Add the fresh spinach or kale and let it wilt for 1-2 minutes.

Step 10

Serve hot, garnished with chopped cilantro, green onions, and optional crushed red chili flakes for extra heat.

Nutrition Facts

Serving size	(2548.6g)

Amount per serving	% Daily Value*
Calories	2398.1

Total Fat 166.9g	0%
Saturated Fat 115.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 5115.2mg	0%
Total Carbohydrate 148.8g	0%
Dietary Fiber 37.3g	0%
Total Sugars 54.1g
Protein 104.0g	0%

Vitamin D 0IU	0%
Calcium 3192.3mg	0%
Iron 35.7mg	0%
Potassium 5694.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 16.6%

Carbs: 23.7%