Vegetarian Thai Coconut Soup

Infused with bold, aromatic flavors, this Vegetarian Thai Coconut Soup is a comforting plant-based twist on a classic Thai favorite. Crafted with silky coconut milk, red curry paste, and a medley of vibrant vegetables like carrots, bell peppers, and baby bok choy, this soup captures the perfect balance of heat, creaminess, and zesty freshness. Protein-rich tofu adds a hearty touch, while fresh lime juice and cilantro brighten each spoonful. Ideal for meatless Mondays or anytime you crave a warming, flavor-packed meal, this easy-to-make soup can be enjoyed on its own or served over jasmine rice. Ready in just 40 minutes, it’s a simple yet impressive way to bring authentic Thai flavors to your table.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 1 medium (diced) Yellow onion
• 3 minced Garlic cloves
• 1 tablespoon (grated) Fresh ginger
• 2 tablespoons Red curry paste
• 4 cups Vegetable broth
• 1 13.5-ounce can (full-fat) Coconut milk
• 2 medium (sliced into thin rounds) Carrots
• 1 medium (sliced into thin strips) Red bell pepper
• 2 small heads (quartered lengthwise) Baby bok choy
• 1 cup (sliced) Mushrooms
• 2 tablespoons (freshly squeezed) Lime juice
• 2 tablespoons Soy sauce
• 1 teaspoon Brown sugar
• 1 block (pressed and cubed) Firm tofu
• 0.25 cup (chopped, for garnish) Fresh cilantro
• 2 thinly sliced (for garnish) Green onions
• 2 cups (for serving) Optional: Cooked jasmine rice

Directions

Step 1

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

Step 2

Add the diced onion and sauté until translucent, about 3-4 minutes.

Step 3

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

Step 4

Add the red curry paste and cook for another minute, stirring to combine with the aromatics.

Step 5

Pour in the vegetable broth and coconut milk, stirring well to mix. Bring the mixture to a gentle simmer.

Step 6

Add the sliced carrots, red bell pepper, and mushrooms. Simmer for 5 minutes until slightly tender.

Step 7

Stir in the baby bok choy and cubed tofu, allowing them to cook for another 5 minutes.

Step 8

Season the soup with lime juice, soy sauce, and brown sugar, adjusting to taste as desired.

Step 9

Once the vegetables are cooked but still slightly crisp, remove the pot from the heat.

Step 10

Ladle the soup into bowls and garnish with fresh cilantro and green onions.

Step 11

Optionally, serve the soup over or alongside cooked jasmine rice for a heartier meal.

Nutrition Facts

Serving size	(2595.9g)

Amount per serving	% Daily Value*
Calories	1495.3

Total Fat 49.9g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 4497.5mg	0%
Total Carbohydrate 204.2g	0%
Dietary Fiber 28.9g	0%
Total Sugars 70.7g
Protein 77.6g	0%

Vitamin D 0IU	0%
Calcium 976.4mg	0%
Iron 14.7mg	0%
Potassium 4715.3mg	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: 28.5%

Protein: 19.7%

Carbs: 51.8%